Back at the letter B I talked about my friend Pam’s mother Betty. Today I am remembering Pam and the summer afternoons we spent playing Jacks on her front porch.
When we were growing up there was no cable TV, video games, game boxes, i-pads, i-phones, wii, you get the picture. It was what you would consider today, The Stone Age.
We played outdoors all summer long. Playing games was a big part of our summer. Hopscotch, marbles, pick up sticks and jacks, long games of Monopoly, canasta, whatever we felt like each day.
That brings me to afternoons with Pam on her porch. It was a small cement porch, about 4 feet wide and 5 feet deep. We could sit about 4 of us and have room to play. I watched a couple of YouTube video’s about playing jacks before I started writing this and saw that jacks are now made of plastic. The ones we had were metal and the ball was red. We played for hours. I can remember playing regular jacks, around the world and pigs in the pen. There are actually several games you can play.
I hope that if you have children, grandchildren, nieces or nephews you will find a set of jacks and spend and afternoon playing with them and remember a time a long time ago when things were simple.
Todays recipe is for Rachael Ray for Buffalo Chicken Jalapeno Poppers
- 8 – 20 jalapeño peppers
- 1/3 cup hot sauce, such as Frank’s Red Hot
- 2 tablespoons butter
- 2 cups of rotisserie chicken, skin and bones removed, shredded
- 1 rib celery, finely chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup blue cheese crumbles
Preheat oven to 425ºF.
Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.
Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.
Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.