A few months ago a pair of finches in love decided to build a nest right on top of our back porch patio speaker. They immediately discovered our frequent in and out pattern. Scared to death, the little finches would sit, pouting, on a nearby power line, waiting for us to remain indoors.

YOU CAME TO US FINCHIES. DEAL.

The stubborn little couple stayed, and is currently keeping their new family, in egg form, warm.

This is all adorable, sure. Heck, I’ll go as far as to say they’re welcome on our back porch.

But I need to mention something.

Every single morning at 5:30, and right on the dot, the finch couple decides that they need to act out every scene in every Broadway musical known to man. They sing, so loud, and for so long. I’m actually so used to it now that I normally hum along with them, maybe even offer a harmony.

I can’t wait till this couple has their babies, so I can go out at 5:30 am and sing so loud in their sleep-deprived faces.

I better be careful or they’ll probably give me the bird.

Sorry.

Shrimp-Boil Kebabs:

(recipe from Everyday Food)

What it took for 2:

* 1/2 pound shrimp, peeled and deveined
* 1/2 pound andouille sausage, cut into 1-inch rounds
* 2 ears corn, cut into 1 1/2-inch rounds
* 1/2 pound new potatoes, boiled for 15 minutes, until fork-tender
* 1/2 stick of butter, melted
* 4 tsp hot pepper sauce (your choice!)
* 2 tsp Old Bay Seasoning

This is super simple. Alternate the shrimp, sausage, potatoes and corn onto 8 metal skewers. If you’re using wooden skewers, soak them in water for 30 minutes before putting them on the heat. (this prevents burning)

In a small bowl, mix together the butter, hot pepper sauce and Old Bay.

Preheat your grill to a medium-high. Throw the kebabs on and cook until all sides are nice and browned, about 8 minutes. Continually brush the kebabs with the butter mixture while you grill. So, so good.

Aaah, it’s that time of year again. The early spring rains dampen the city. Downtown pulses with energy as The Big 12 basketball conference gets underway. Visions of seedlings and soil and fresh flowers fill up brain space. And the party of all parties is happening right now in a Southern city filled with culture, great music and even greater food.

Two words: Mardi Gras.

Two more words: Fat Tuesday.

Five more words: Laissez les bons temps rouler.

Four more words: Red Beans and Rice.

Three more words: I can’t stop.

Six last words: Oh, I’m just pulling your leg.

To celebrate the occasion and the season in general, I made a very simple vegetarian red beans and rice for dinner tonight. My version of “letting the good times roll” involves a hot shower, a plate of spicy food and The First 48 on Netflix streaming. I love being old.

Cajun-Style Red Beans and Rice:

What it took for 2:

2 cups cooked basmati rice (or any other long grain rice you have on hand)
1 can kidney beans, drained and rinsed
2 Tbs. extra virgin olive oil
½ an onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
½ cup vegetable stock
3 Tbs. favorite Cajun seasoning
½ tsp cayenne pepper
1 tsp. smoked paprika
coarse salt and freshly ground pepper
couple glugs of Louisiana hot sauce

In a medium saucepan, bring the oil to a medium-high heat. Add the onions, bell pepper, celery, carrots and garlic. Cook for 5 minutes, softening the veggies. Add the Cajun seasoning, cayenne and paprika. Let the spices bloom with the vegetables a minute or so. Throw in a pinch of salt and pepper. Add the beans and stock. Simmer 10 to 15 minutes, letting the beans fall in love with the flavor. Taste it and adjust the seasonings.

Serve with rice and garnish with fresh cilantro. Drizzle with hot sauce. Yay for Fat Tuesday!

Is it too late to eat black-eyed peas? Have I missed the boat on good fortune for the year? Is it over and done with? Should I throw in the towel? Hold up a white flag of surrender? Stop asking questions?

You see, I bought some black-eyed peas for the new year, but we, uh, sort of forgot to eat them. Oops. Before I flirt with danger any longer, I decided to get these things consumed tonight before I wake up with two heads tomorrow.

Oh dear goodness, that wouldn’t be pretty.

Seared Chicken with Black-Eyed Peas, Black Rice and Red Bell Pepper:

 What it took for 2:

* 2 chicken breasts
* 1 red bell pepper, julienned
* 1 can black eyed peas, drained and rinsed
* 2 cups cooked black sticky rice
* 2 cloves garlic, minced
* 2 Tbs. Penzey’s Arizona Dreaming Seasoning (or a combination of your favorite spices)
* 2 Tbs. extra virgin olive oil
* 1/4th cup dry vermouth, or white wine
* coarse salt and freshly ground pepper
* 2 Tbs. fresh parsley

Sprinkle the spices on both sides of each chicken breast. You want it nice and coated. Season with salt and pepper as well.

In a medium skillet, heat the olive oil over medium. Sear the chicken breast until fully cooked, about 7 minutes per side. Remove from skillet, cover and let rest while you prepare the rest of the meal.

Back in your skillet, bring up the heat and pour the vermouth in to deglaze. With a wooden, spoon scrape up the browned bits and let the alcohol reduce until it’s almost gone. Add the garlic and let bloom for 30 seconds. Add the red bell pepper, sauté for 3 minutes. Add the black-eyed peas and cook for an additional 3 minutes. Toss a little salt and pepper in this too. Finally, add the cooked rice and stir to combine. Taste one last time. Oh, add some parsley! See how pretty that made the dish?

To serve, spoon out the rice/beans/bell pepper mixture onto a plate and top with a chicken breast. Sprinkle with a little more parsley and dig in! And humbly pray for just one head tomorrow.

One of my favorite things to do when a foodie friend or relative comes to visit is to take them to the most tantalizing spice shop found in downtown old Overland Park, Penzeys Spices.  Seriously, this place is a nostril’s utopia. They have little sniffing jars at each station so you can torture yourself before narrowing it down to the 47 spices you can’t help buying. You laugh now. I dare you to walk out empty handed.  

Tonight’s dinner features a Penzeys purchase from earlier this year. It’s a spice blend that often gets shoved to the back of the cubbard and left forgotten, cold and alone.  Well no need for self-esteem camp tonight little spice. Ohhhh no. Tonight’s dinner showcases you beautifully, front and center. I’m talking about Cajun seasoning. Now, I don’t cook Cajun too often, but I do cook (read: rely on for true happiness in my life) pasta. And what better way to celebrate this spice blend than to blacken some chicken strips and place them on creamy noodles?  

What it took:

* 2 boneless skinless chicken breasts, sliced into thin strips
* ½ pound of dried linguine
* 1 cup of whole milk (or cream, even better)
* 1 Tbs. flour
* 2 Tbs. Cajun spice blend, divided
* 1/4th cup sliced scallions
* 2 Tbs. butter, divided
* 1 garlic clove, mined
* small handful of torn basil
* kosher salt and freshly ground pepper, to taste

Start the salted water for your pasta. Then, place your little chicken strips in a bowl and toss 1 Tbs. of the Cajun spice blend. In a 12 inch skillet, heat 1 Tbs. of butter. Toss your chicken strips into the skillet and cook for about 5 to 7 minutes, until nice and browned on all sides. Set aside for a sec. In a medium sauce pan, melt the other Tbs. butter. Add minced garlic and stir until fragrant, about 30 seconds. Add the other Tbs. of cajun seasoning and let the flavors bloom for 30 more seconds. Add the milk and bring to a boil. The sauce will turn the most beautiful color and you might just tear up. Reduce heat to medium low and let simmer for about 5 minutes. In a little bowl wisk the flour with a Tbs of water. Then wisk that into the sauce to let it thicken. Keep it on a low simmer while the pasta finishes. Once it reaches al dente, drain and place the pasta into the sauce. I know. So wonderful. Plate each dish with the creamy pasta and top with a few strips of spicy chicken. Tear some basil into the dish and season with salt and pepper to your liking! Go ahead. Do a little Cajun dance.