YoTrip-Words and Thoughts

A place and space for me to express my thoughts

Archive for the month “June, 2012”

Tuesday Thoughts by YoTrip for June 12, 2012-Father’s Day and Soul Food: The Perfect Combination (Vol.6, Iss.2)

Father’s Day and Soul Food: The Perfect Combination

As the month of June increases in days, we find that on June 17th there is the standing celebration of the men who are Father’s.  In honor of the men who are father’s or “father figures” and to celebrate Soul Food month here are some great recipes to tempt the palette. Happy eating and celebrating the Father’s in your life. Soul food and Father’s what a perfect combination.

Baked Ham Recipe

1 – 8 to 10 pound smoked ham
whole cloves

Glaze for Baked Ham

1/2 cup honey
1/2 cup orange juice
1 cup packed light brown sugar

Cooking Directions

Preheat oven according to package cooking directions. Place ham fat side up on the rack of a shallow roasting pan. Insert meat thermometer through fat side into center of thickest part of the ham, but don’t let it touch the bone.

Bake ham according to package directions. About 1/2 hour before ham is done prepare glaze by combining ingredients and mixing well. Next remove ham from oven and pour off drippings. Peel away any rind that is left on ham and score ham with a sharp knife.

While scoring make diamond shaped cuts. Insert a clove into each diamond. Spread ham generously with glaze and return to oven. After applying glaze, bake until desired internal temperature is reached.

Remove ham from oven and allow to stand for about 20 minutes before slicing. If desired, remaining glaze can be poured over sliced ham.

because you’re serving collard greens, corn bread is a must for this year’s Father’s Day Dinner meal.


Collard Greens

Recipe ingredients:

6-8 Bunches Of Collard Greens
2-3 Smoked Ham Hocks
Garlic Powder To Taste
Season Salt To Taste

Cookware and Utensils:

1 – 5 Or 6 Qt Boiling Pot
1 – Cutting Board
1 – Sharp Knife

Recipe instructions:

As always the key to great cooking is being prepared and using quality ingredients.

Lets start with cooking your ham hacks. Add ham hocks to boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Meat is done when it begins to fall off the bone. Add additionally water if necessary.

While the ham hocks are cooking go ahead and clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips.

When your ham hocks are done, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-2 hours until greens are tender. Stir your greens often to distribute the ham hock and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.

Potato Salad

Recipe Ingredients:

3 – Pounds Boiled Potatoes
4 – Hard Boiled Eggs, Chopped
4 – Tablespoons Of Mayonnaise Or Miracle Whip, Then Add To Taste
2 – Tablespoons Of Sweet Pickle Relish, Then Add To Taste
1 – Teaspoon Of Yellow Mustard, Then Add To Taste
1/4 – Teaspoon Salt, Then Add To Taste
1/4 – Teaspoon Pepper, Add To Taste To Taste
Paprika, Sprinkled Over Top Of Salad
Parsley, Sprinkled Over Top Of Salad

Cookware and Utensils:

1 – Large Boiling Pot
1 – Small Boiling Pot
1 – Large Serving Bowl With Lid
1 – Stirring spoon
1 – Knife

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse potatoes thoroughly under running water. Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small boiling pot and add cold water. Cook eggs on medium-high heat until done. Remove from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled peel them and mash them up one at a time into your large pot. Add chopped eggs, mayonnaise, yellow mustard, sweet pickle relish, salt and pepper. Mix all of the ingredients thoroughly. Start with the exact measurements and adjust to your desired taste.

Spoon the combined mixture into a suitable size bowl with lid. For the purpose of presentation, top mixture with a sprinkle of paprika and parsley. Now you have southern style potato salad. Cover with lid and refrigerate. Serve salad cold.

Corn Bread

Recipe Ingredients

1-1/2 – cups yellow corn meal
1-1/2 – cups general all purpose flower
4 – tablespoons baking powder
2 – tablespoons sugar
1 – tablespoon salt
1-1/2 – cups milk
2 – eggs
2 – tablespoons vegetable oil
2 – tablespoons melted butter

Cookware and Utensils:

1 – cast iron skillet
2 – mixing bowls
1 – measuring cup
1 – mixing spoon
1 – kitchen basting brush

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

You can start off by greasing your cast iron skillet with a little vegetable oil. Set the oven to 425 degrees and heat your skillet. If you don’t have the cast iron skillet go head and use a iron baking pan.

Blend corn meal, flour, baking powered and sugar in a mixing bowl. In another bowl Wisk together your milk, eggs and melted butter. Make the corn bread batter by mixing your dry and wet ingredients together thoroughly.

Next using oven mittens, carefully remove the cast iron skillet from the oven. Using a kitchen basting brush or whatever you have available coat the inside of your skillet with vegetable oil.

Pour batter into the skillet and return to oven. Bake for about half an hour or until a wooden tooth pick inserted in the center comes out clean. The finished product will be golden brown.

Now for a delicious southern beverage to go along with your Father’s Day Dinner.

Homemade Lemonade


4 – Lemons
1/2 – Cup Sugar
2 – Quarts Water
Honey To Taste

Mixing Instructions

It doesn’t get any simpler than this. Rinse lemons thoroughly. Next you want to prepare the lemons for squeezing. Roll whole lemons with the palm of your hands on the kitchen counter top to break up the pulp and produce more juice.

Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.

Pour lemon juice into a two quart pitcher. Add sugar and water, then stir vigorously until sugar is completely dissolved. Add you favorite honey to taste. Serve lemonade with ice.

You can’t have Father’s Day Dinner with peach cobbler dessert.

Peach Cobbler

Recipe Ingredients:

3 tbsp butter
1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1 cup canned sliced peaches

Cookware and Utensils:

1 – Measuring cup
1 – 8.5×4.5×2.5in Baking pan
1 – Mixing bowl
1 – Stirring spoon

Recipe Instructions:

As always the key to great cooking is preparation and quality ingredients.

Preheat oven to 350. While you’re preheating your oven go ahead and melt 3 tablespoons of butter into a baking pan.

Combine flour and sugar into a mixing bowl and stir briefly. Next add whole milk and vanilla extract and mix thoroughly. By now your oven should be preheated and your butter melted.

After the butter has melted, pour your mixture to the baking pan. Next evenly distribute your sliced peaches over the mixture. Do not stir. Bake at 350 degrees, in the center of your oven for 1 hour until peach cobbler is golden brown. This recipe will feed 4 to 5 people.




Do you want to be inspired and learn how to live triumphantly? Listen to the Dr. Loretta Faith Harris Radio Show on Wednesday’s from 6:30 pm-7:00 pmEST, join us http://www.blogtalkradio.com/lorettafaithharris

Write your Story. Join the Orlando Renaissance Writers Guild. http://www.orwriters.org/ Purchase a copy of the collaborative book an “Anthology

Turning Back Is  NOT An Option!
Yolanda Clay Triplett
~Words and Thoughts Artist~

“Words the joyful noise of my
mouth, sweet sounds to my ears.The
results of a love affair between
pen and paper, words”

Copyright © 2012 YoTrip-Words and Thoughts 

Thursday Thinking by YoTrip for June 7, 2012-Soul Food Is Good For The Soul (Vol.6, Iss.1)

Soul Food (soundtrack)

Soul Food (soundtrack) (Photo credit: Wikipedia)

Celebrate Soul Food Month


Soul Food is Good for the Soul!!!

Image by Flicker


Homemade Biscuits Recipe

Recipe Ingredients:
2 cups all purpose flour, unbleached
4 teaspoons baking powder
1/2 teaspoon salt
Pinch of garlic
3 tablespoons grated or shredded cheese, cheddar
2 tablespoons shortening
3/4 cup butter milk
Cookware and Utensils:
1 biscuit cutter
1 non stick baking sheet
1 cutting or pastry board
1 glass or ceramic mixing bowl
1 measuring cup
1 butter knife
Recipe Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
1. Preheat oven to 450 degrees.
2. Start by mixing and then shifting the dry ingredients. Mix in cedar cheese. Rub the
shortening into the mixture using your fingertips. Next gradually add milk while stirring
mixture with a knife. A soft dough will form.
3. Turn dough onto a floured cutting or pastry board. Work dough to one-half inch thickness
and cut using biscuit cutter. Place biscuits on baking sheet, not allowing the dough to
4. Bake at 450 degrees for 10 to 15 minutes.
Enjoy your Homemade Biscuits.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/


Smothered Chicken Recipe
Recipe Ingredients:
2 tablespoons vegetable oil
3 to 3-1/2 pounds broiler chicken (cut into 8 pieces)
Salt and freshly ground black pepper
1 clove minced garlic
1/2 medium onion, thinly sliced (about 3/4 cup)
3 green onions cut into 1-inch pieces
3/4 cup all purpose flour
1/3 cup soy sauce
2 to 3-1/2 cups hot chicken broth
Recipe Instructions:
The recipe for smothered chicken that follows requires some prepare work and cook time, but
you’ll thoroughly enjoy this chicken dinner.
1. Clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper
towels. Season your chicken by lightly sprinkling each piece with salt and pepper. Set
2. In a large deep skillet heat vegetable oil over low heat until hot, about 4 to 5 minutes.
Place chicken in hot vegetable oil and over medium low heat, fry chicken until golden
brown turning frequently. Remove chicken from skillet.
3. Next add vegetables consisting of garlic, yellow and green onions to skillet, cook and stir
until thoroughly browned. Remove skillet from heat.
4. In a medium bowl, combine flour, soy sauce and chicken broth. Using a wire whisk stir until
flour mixture is smooth.
5. Return skillet with vegetables to stove and add flour mixture. Over medium heat, cook and
stir with wire whisk until gravy begins to boil and thicken. If necessary add more broth if
gravy is too thick.
6. Return browned chicken to skillet, reduce heat to low, cover skillet with lid and simmer for
35-40 minutes, stirring gravy and turning chicken until done.
As a serving suggestion, serve your smothered chicken over a bed of white rice with vegetable
medley and corn bread.

Tuesday Thoughts by YoTrip for June 5, 2012- Soul Food The Fabric of Our Lives (vol.6, Iss.1)

Soul food spread

Soul food spread (Photo credit: jumbledpile)

Soul Food The Fabric of Our Lives

 Soul Food is apart of the fabric of our lives, it connects us together like a well made quilt.  Good food makes its own reputation by leaving an impression on those who partake in the savory goodness. Soul food cooking  has found a way to make its presence known, and remained a staple in the lives of people who grew up eating soul food or were introduced to it sometime in their lives. June is  Soul Food Month.  To gain more knowledge on the history of Soul Food continue reading below. I also included two yummy recipes.
Soul Food The Fabric of Our Lives 
Thu, 1492-02-24

*This dates Registry from 1492, offers a brief article on the origins of Soul food.

Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in “soul food” are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. African slaves were given only the “leftover” and “undesirable” cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.).

We also had only vegetables grown for ourselves. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. Farming, hunting and fishing provided fresh vegetables, fish and wild game, such as possum, rabbit, squirrel and sometimes waterfowl. Africans living in America at the time (and since) more than made do with the food choices we had to work with.  http://www.aaregistry.org/

Here are some great soul food recipe to share…

Oven Fried Chicken Recipe

This Oven Fried Chicken Recipe has a lot of flavor despite it being baked. By dipping the chicken in buttermilk in allows the chicken to achieve some crispiness.

3 lbs of chicken (combination of thighs and drumsticks, skinned)

1 tsp salt

2 cups of Italian Style breadcrumbs

1 tsp of cayenne pepper

2 cups of buttermilk

1/2 tsp of black pepper

2 tablespoons of melted butter

Preheat oven to 375 degrees. In a large dish pour in breadcrumbs, cayenne pepper, black pepper and 1 tsp salt.(Make sure to blend)
In another bowl, pour in buttermilk.

Take chicken and dip into buttermilk and make sure to let any extra buttermilk to drip back into bowl. Roll into seasoned breadcrumbs.
Place chicken onto a roasting pan that has been sprayed with cooking spray. (This allows the chicken to crisp better.)

Take melted butter and drizzle over chicken. Place into oven that has been preheated and cook for about an hour.
*Note: This chicken is even more delicious if you allow it to sit in the buttermilk for a couple of hours.

Baked Macaroni And Cheese Recipe

This baked macaroni and cheese recipe is really decadent. This is my friend Sonya’s recipe she has made on many occasions.It is made with three different kinds of cheeses and the Monterey Jack Jalapeno cheese adds some spiciness.

This makes a large serving you can serve to a big crowd.

4 cans of Campbells cheddar cheese soup

1 ½ pound of casserole macaroni

1 large bag of shredded mild cheddar cheese

1 large bag of shredded sharp cheddar cheese

1 large bag of shredded Monterey Jack Jalapeno cheese

1 large green bell pepper, finely chopped

½ small can of evaporated milk

1 egg

1 tablespoon of flour

1 tsp crushed black pepper

½ teaspoon of kosher salt

Preheat oven to 350 degrees. Lightly grease a large baking dish.

Prepare macaroni according to package directions.

While macaroni is cooking in a large bowl, combine the egg, milk and 1 tablespoon of flour and whisk together.Add to the bowl, the four cans of cheddar cheese soup, the three bags of shredded cheese, and the chopped green bell pepper.

When macaroni is cooked, drain well and place into greased baking dish. Pour cheese mixture over macaroni and stir well until evenly coated. Sprinkle with salt and pepper.

Bake uncovered for 40 minutes or until the top of macaroni is golden brown.

Thursday Thinking by YoTrip for May 31, 2012-Lupus Awareness Month (Vol.5, Iss.3)

Awareness does not cost you much more than your time. When you choose not to expand your knowledge base you miss the opportunity to know more about the world and those who live in it. In addition to being a month for awareness of strokes, May is also Lupus Awareness Month. Lupus is a condition that is both misunderstood for its symptoms mimic other conditions rheumatoid arthritis (RA), myositis, scleroderma and Sjogren’s Syndrome.

To find out more about Lupus and how the awareness is brought to the forefront during this month, go to http://www.lupus.org/awareness



About Lupus Awareness Month

May is Lupus Awareness Month — a time for everyone to come together to raise awareness of lupus, an unpredictable and sometimes fatal disease, and show support for the estimated 1.5 million Americans and at least five million people worldwide affected by the disease. As part of Lupus Awareness Month activities, World Lupus Day is observed on May 10 — a day when the global lupus community rallies to bring greater attention to this terrible disease.

Lupus is more widespread than most people realize. In fact, research shows most Americans know little or nothing about lupus and its devastating impact. We can change that, but we need your support!

Band Together. Tell the Story. Change Lives. The Lupus Foundation of America offers many ways the public can join the Lupus Foundation of America and Band Together for Lupus Awareness during May. Lupus Awareness Month activities include social media, online, and grassroots components to empower individuals, organizations, and companies with a wide-ranging number of tools and resources to educate their communities about lupus. Visit www.lupus.org/awareness to learn more.

What is Lupus?

Lupus is a chronic, autoimmune disease that can damage any part of the body (skin, joints, and/or organs inside the body). Chronic means that the signs and symptoms tend to last longer than six weeks and often for many years. In lupus, something goes wrong with your immune system, which is the part of the body that fights off viruses, bacteria, and germs (“foreign invaders,” like the flu). Normally our immune system produces proteins called antibodies that protect the body from these invaders. Autoimmune means your immune system cannot tell the difference between these foreign invaders and your body’s healthy tissues (“auto” means “self”) and creates autoantibodies that attack and destroy healthy tissue. These autoantibodies cause inflammation, pain, and damage in various parts of the body.

  • Lupus is also a disease of flares (the symptoms worsen and you feel ill) and remissions (the symptoms improve and you feel better). Lupus can range from mild to life-threatening and should always be treated by a doctor. With good medical care, most people with lupus can lead a full life.
  • Lupus is not contagious, not even through sexual contact. You cannot “catch” lupus from someone or “give” lupus to someone.
  • Lupus is not like or related to cancer. Cancer is a condition of malignant, abnormal tissues that grow rapidly and spread into surrounding tissues. Lupus is an autoimmune disease, as described above.
  • Lupus is not like or related to HIV (Human Immune Deficiency Virus) or AIDS (Acquired Immune Deficiency Syndrome). In HIV or AIDS the immune system is unreactive; in lupus, the immune system is overactive.
  • Our research estimates that at least 1.5 million Americans have lupus. The actual number may be higher; however, there have been no large-scale studies to show the actual number of people in the U.S. living with lupus.
  • It is believed that 5 million people throughout the world have a form of lupus.
  • Lupus strikes mostly women of childbearing age (15-44). However, men, children, and teenagers develop lupus, too.
  • Women of color are 2-3 times more likely to develop lupus.
  • People of all races and ethnic groups can develop lupus.
  • More than 16,000 new cases of lupus are reported annually across the country. http://www.lupus.org/webmodules/webarticlesnet/templates/new_actionawareness.aspx?articleid=4142&zoneid=570

Post Navigation

R. Eric Thomas

writer. person on the internet.

Black America Web

Daily news and entertainment for African-Americans. Your one stop for all things Black America.

Bitter Gertrude

Blogging about Culture, Equity, and the Arts since 2013

ericapooler The Cards of Life

A fine WordPress.com site

Perks of Mo;

A period tells you that is that. With a semicolon you get a pleasant little feeling of expectancy ; there is more to come; read on; it will get clearer.

Jessica L. Arrant

Blogging on Kids and Behavior [and Beyond]

Write the Dream, Work the Dream

Write the Vision. Make it Plain

Bri Bruce Productions

Design | Publishing | Photography | Art

Nikki Skies

I am a lover of perseverance. I am folklore. I am consistency and contradiction.

%d bloggers like this: