What the heck is an Angie’s Pangies?

It’s funny that you ask that because there has never been any clear cut answer to that question.  I’ve been doing a lot of thinking about what exactly an Angie’s Pangies is and my hope is that I’ll be able to answer that question with this blog.  I mean, as this journey of blogging happens, perhaps I’ll discover what the definition is of me:  Angie Pangie. 

I know for sure that some things will be here; for instance, food.  You can bet that anything that has my name on it has to do at least a little bit about food.  But, I’m not a foodie.  I’ve read lots of foodie blogs, I don’t fit there.  I’m a housewife, sometimes a student, a culinary graduate and a fantastic cook – but foodie’s tend to be a bit highbrow compared to me.  Oh, and a lot of methodology – not to say there won’t be recipes, but I’ve found I’m more interested in how to do something than what goes inside.  I can come up with 47 good recipes for chicken soup in less than 45 seconds, but what’s the best way to cook it?  Crockpot?  On the stove?  Do I grill the chicken first?  Dump it in raw?  Hmm, well, you get the picture.  Kinda Alton Brown-ish in a way, right?  Anyhow, that’s a definite Angie’s Pangies.

What else?  Some psychology.  That’s for sure.  Bipolar, GAD, Asperger’s, Depression are all a part of my daily life – whether you’re describing me or my significant other (the greatest guy on earth), or one of my special needs kiddos, these issues all enmesh my being.

Parenting.  Maybe.  Not a lot.  I think I do o.k. in this area and such, but it’s rare that I offer parenting advice – maybe Angie’s Pangies is not about parenting, but more about enjoying life and my kids.

I’m sure there are other things that will come into play as I discover what exactly an Angie’s Pangie’s is.  For now, let’s talk about dinner tonight.

 Chicken Soup, Buttermilk Biscuits and Baked Potatoes

I’m going to try this soup mix I picked up by Mrs. Grass.  I stopped by a friend’s last week and she heated up a bowl of leftover soup for me and, wow, it was pretty tasty.  I’m going to give it a go.  She used her crockpot, but being that I am me, I didn’t think that far ahead.  I’m going to add some goodies like carrots, celery and onions to make a nice mirepoix.  Then, I’ll add some chopped chicken breast and then throw it all in together and see how we do.

Buttermilk biscuits

4 Cups of All Purpose Flour

4 tsp. baking powder

1 tsp. salt

1/2 Cup butter

1 1/2 C buttermilk

Sift flour, baking powder and salt together.  Use a sieve, or a food processor if you don’t have a sifter.

Cut butter in with a pastry blender, or use two knives, or a fork, or your fingers.  It should look like crumbs when you are done.

Stir in buttermilk.  If it’s too dry, use a little more buttermilk.  If it’s too wet, use a little more flour.  Knead with your hands a little and turn it out onto a clean counter or pastry board.  Use a floured rolling pin or a glass to roll the biscuits about 1/2 inch thick.  Cut with a floured biscuit cutter, or do like I do and use an upside down drinking glass.  Works great.  I like to use a cup that’s about 3 inches across the middle.  Put the cut biscuits on an ungreased baking sheet.  I like shiny metal ones, but you can use a stone if you prefer.

Bake at 450 degrees F for 10-12 minutes.  If this makes too many biscuits for you to use all at once, you can freeze the extras on a cookie sheet and then when frozen, place them into a zippered bag and pull out what you need and bake later (these can be baked from frozen).

Baked Potatoes

You can nuke them if you want.  But, honestly, there is something decandent about a baked potato from the oven, rubbed with salt, with a tasty, crispy skin.  To achieve this: wash your potatoes and rub them with oil.  Do not poke them with a fork or a knife or a pointy object of some sort.  Then, rub kosher salt on the outside of the skin.  Yes, it’s a mess, but it’s worth it!  Bake at 400 degrees F for one hour.  Split them open, slather them with butter or margarine, some sour cream, maybe a bit of sharp cheddar and some crumbled bacon.  Oh wow . . . they’re awesome.

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