Not Having Cable Really Isn't That Bad...

It has been just over one month since we cut the cable...

Yes, it was weird...at first.

It was lonely, quiet and very strange. Wait...sorry, that's me I'm describing.

Back to our regularly scheduled post about no cable...

Money being what it is, my Mom decided enough was enough and she cut ties with our cable TV provider, Comcast. Her monthly bill, after the 12 month "We Gotcha!" introductory period ended, kept climbing until she saw a bill for almost $250. That, as they say...was that.

Granted, she had the triple play combo (phone/internet/cable) and all three services were included in that price. She couldn't afford it and we, sadly, couldn't help. So she cancelled the cable and the land line, leaving just the internet.

Let me just say that I in no way miss the land line phone. I really don't like talking on the phone anyway - I'm more of an email kind of gal. And we just got a new cell phone provider (and phones) that, for the first time in 6 years with our old provider, provides us with enough of a signal to actually make and receive calls inside the house! Wow!!! Before (with our old provider) we had to stand in certain areas (back yard, street) and act like human rabbit ears to even get one bar to use the phone.

But...cable TV? Yikes.

It's really not that bad, honestly.

I hate to admit this (and I will deny it if you repeat it!), but I once had a boss that was a blond buffoon of a woman, just as ditzy as they come.  She used to tell her employees whenever a new procedure was implemented or changed (and with her, this was several times per day - really. It was aggravating as hell working for her) that "new" things become a habit after doing it for 28 days. If you apply that thought to becoming accustomed to not having cable TV, it is true - after a month, I don't miss it all that much.

Of course, there are still things that I miss as well as things that I don't.

What I miss about TV:

The background noise it provides.
Falling asleep with the TV on. (Even though Papa Bear always had it on the military channel...ewwww...but it was boring enough for me to fall asleep to.)
Watching something when it airs. Not that I stand around a water cooler the next morning and discuss...but still.
Listening/watching the news for a few hours every morning.
Food Network. The Cooking Channel. The History Channel. The Science Channel.

What I don't miss about TV:

Spongebob Squarepants and The Disney Channel.
The kids arguing about who gets to watch what.
The background noise from the military channel.
Waking up in the middle of the night because the TV is too loud.
The "extra" channels you pay for to get the one and only channel you actually want to watch.

We watched a LOT of TV. Everyone, of course had their own favorite shows, and we had the shows that everyone watched together. I suppose this is why the internet gods invented things like Hulu and the like?

So now we watch our shows on the internet. The day after they originally air. Which only slightly sucks. But that part still does suck, nevertheless.

I know I have sang the praises of Netflix Instant, but that really doesn't apply to current television shows. Netflix Instant is good for catching up on previous seasons (not current ones) and half of the ones I want to watch are not available on their instant stream...

I have found one website service that has proved to be invaluable to me - even before we killed the cable. You tell it what shows you want to track and it emails you a list of links on the internet where you can watch the latest episode after it airs for free. It's called SideReel and I love it.*

I used to use SideReel just for shows I liked that are shown only on the pay channels (Showtime, HBO) like Dexter, Weeds and True Blood because we didn't get those channels in the first place and I was addicted and had to watch them anyway. Now I have it track all the shows I/we watch and I get links so I can watch them any time I want. You can, of course, watch any show you aren't tracking...and if you watch a new show and like it, you can add it to your tracking list anytime.

Just to give you an idea of what my SideReel Tracker looks like, I have listed all of the shows I watch on a regular basis...since it is holiday time, most shows are either on hiatus or the networks know that you've got better things to do than watch the idiot box, so they'll show new episodes after all the holiday festivities are over.

Currently Tracked Shows:

30 Rock
Community
Desperate Housewives
Dexter
Glee
Mad Men
No Ordinary Family
Outsourced
Parenthood
The Big C
The Walking Dead
True Blood
Weeds

Yes. I mentioned I watch a lot of TV. I was not lying.

And you can track shows that haven't aired or even premiered yet, as I have with Bob's Burgers and Being Human. SideReel is a television addict's dream come true...

I also have to mention that I probably would not have watched (at least) a quarter of the above shows if it were not for the internet.  For example, over the last 5 days I have had a cold, sniffles, fever and just felt like crap. What do most people do when they don't feel good and can't sleep when they are forced to become mouth-breathers? Watch TV!

I got on SideReel and looked for a show that I have wanted to watch but haven't had the time.....dum dum DUM! I am now completely in love and enthralled (not to mention completely caught up on all four seasons and eagerly awaiting the start of the fifth season!) with Mad Men.

I have determined through watching Mad Men that I would have loved to been a chain-smoking, bourbon-guzzling adult in the 1960's. I think I was born in the wrong era. I should have been an Ad man in the 60's...instead I just look like a man in his 60's...

* I am in no way affiliated with SideReel and was not asked to endorse them in any way - I use it, I like it. You might too. Just sayin'....

So if you're thinking about cutting out your cable, don't be afraid. As long as you have internet access, you won't miss cable very much.

Now, who do I talk to out there about inviting us over to watch the ball drop live on New Year's Eve?

Warm Your Cold, Cold Heart Clam Chowder

If I have to choose between New England clam chowder and Manhattan clam chowder, I will always go with New England. If there were a great battle over 'Creamy vs. Tomato-y', I will raise my spoon in defense of Creamy every single time. I have issues with tomato heartburn, so it's not exactly a fair battle. But most of the New England clam chowder that I have eaten in various restaurants almost always lack something...clams. Why do they never put enough clams in the soup? I may as well be eating potato soup! When I eat clam chowder, I want some serious clams in my bowl! Otherwise, what is the point of eating clam chowder?

The very best New England Clam Chowder I have ever had was on my honeymoon (many, many moons ago) at a little kiosk next to the Jaws attraction at Universal Studios in Orlando Florida. The day was rainy, overcast and chilly - it was in November.  We had been walking around the park all morning under a fine mist of rain, determined not to let the weather ruin our day. I saw the sign for the kiosk and then the smell hit me. I had to have some! Hot, steamy soup on a cold and rainy day sounded perfect...and it was.  I'm sure the soup tasted better because of the weather, but it made me feel better and warmed me from the inside out. It was served inside a little bread cone that you held like an ice cream cone, which made sense (so you can hold it easier while walking around the park).

Looking back now, I see the irony of eating clam chowder near the Jaws ride...

I wanted that clam chowder...so I made this very similar version with a few tweaks and no bread cone (although I did make bread bowls) since I can't sashay on down to Universal Studios on a whim (or craving). This version did the trick and satisfied the craving oh so well...

New England Clam Chowder

makes a ton - serves 8-10

6 cans of clams with juice (I prefer whole to chopped or minced, but you go with what you like)
1/2 pound of thick sliced bacon, diced fine
1 cup onion, diced
5 medium potatoes, peeled and cubed
3 cups water
1 bottle of clam juice
3-1/2 tsp salt
1/2 tsp pepper
2 cups half-n-half
2 cups milk
4 tsp cornstarch
Parsley, chopped
Oyster crackers for serving
Bread bowls

In large dutch oven or heavy stockpot, cook bacon and onion until browned. Add clams and their liquid, potatoes, water, clam juice, salt and pepper. Stir; cover and cook over medium low heat for 3 hours.

Combine the half-n-half, milk and cornstarch and add to pot. Stir to combine. Cover and cook over medium low heat for another hour. Stir in chopped parsley.

Serve in bread bowls with oyster crackers and an extra sprinkling of parsley.
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A variation I have in my mind to try with this is to substitute the diced potatoes with shredded has brown potatoes. If I can find it at the grocery store, I think I will also toss in a 3-4 ounce can of smoked baby clams (which I have eaten straight out of the can before...yum!)

Tilapia with Turmeric & Dill - Bok Choy with Mushrooms and Scallions

I am always looking for something new and different to do with tilapia, much like someone might do with chicken. I call it 'The Low Fish' because it's low in mercury, fat, calories, saturated fats, sodium and carbs. It's also low in price to boot! I can certainly get behind that.

Of course all the low factors change depending on how you prepare it.  There is one tried and true go-to tilapia recipe that I know will get scarfed up by everyone it gets put in front of, which I will inevitably make soon and post about. But that particular dish is not low anything...

This recipe, however, is a most refreshing change. It's light and tasty. I usually serve it with jasmine rice and steamed sugar snaps or a bok choy and mushroom stir fry that's really complimentary to the dish.

Combine sugar and lime juice and stir until sugar is dissolved.

Add the fish sauce and minced jalepeno.

Chop a few scallions.

Season fish with ginger, tumeric, salt and pepper.

Fry 2-3 minutes per side in a few tablespoons of hot oil.

Remove fish and add scallions, dill and the sauce with jalepenos you made earlier.

Spoon sauce over fish to serve.

Tilapia with Tumeric & Dill

serves 6

4 tbsp sugar
4 tbsp lime juice
4 tbsp fish sauce
1/2 jalapeno, minced
3-4 scallions
1 small bunch of fresh dill, chopped
6 tilapia fillets
1 tsp ground ginger
1 tsp ground tumeric
Salt and pepper to taste
2 tbsp oil


In a small bowl or glass, combine the sugar and lime juice and stir until the sugar has dissolved. Add the fish sauce and jalapeno. Set aside.

Trim the scallions and cut them into 1/2-inch-long pieces.

Pat the fish dry with a paper towel. Sprinkle the ginger, turmeric, salt, and a few grinds of black pepper all over the fillets on both sides. Heat the oil in a large skillet over medium-high heat. Add the tilapia and cook, flipping once, until just firm and opaque in the center of the thickest part, about 4 minutes total. Transfer the tilapia to serving plates.

Add the scallions to the pan and cook, stirring frequently, until they just start to wilt, about 45 seconds. Add the dill and continue to cook until it has wilted slightly, about 15 seconds more. Pour the sauce into the pan and stir to heat through. Drizzle the scallion-dill sauce over the tilapia and serve.

This is the bok choy and mushroom stir fry - with recipe below!

Stir-Fried Bok Choy with Mushrooms and Scallions

1-1/4 lb bok choy (1 large/6 baby)
2 tbsp fish sauce
2 tbsp chicken broth
1 tsp cornstarch
1/4 tsp sesame oil
2 tbsp oil
Salt
8-10 scallions cut into 1 inch lengths
2 cloves minced garlic
1 pint of mushrooms, any kind (I had button mushrooms on hand that I washed & halved)
1 tbsp minced fresh ginger

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)

In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.

In a 12-inch nonstick stir-fry pan, heat the oil over medium-high heat. When the oil is hot, add the bok choy stems and mushrooms, and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes.

Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.

Remove the pan from the heat and stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve.

Sesame Chicken with Snap Peas and Jasmine Rice

It's no big secret that one of my biggest weaknesses is Chinese food. Any Chinese food. I am not picky when it comes to that. I could eat it every day for every meal and (probably - never say never!) not tire of it. The combinations, the flavors, the tastes...

Let's just say that I am just short of drinking soy sauce straight from the bottle and leave it at that, shall we?

Not to mention that stir fry is a fast, easy and inexpensive meal. Yeah, that always helps. Especially if you're me. Which you are not. And you wouldn't want to be me, trust me. Especially if you don't like stir fry.

This is an easy peasy one that is a snap (pun intended, thank you) to make and tastes out of this world.

I like to mix the marinade in a ziplock for less cleaning later.

Dice up your chicken.

Bathe it in soy saucy goodness...

Mix up the sauce.

Plate it up and go to town.

Sesame Chicken with Snap Peas and Jasmine Rice

serves 4

5 tbsp soy sauce
4 tsp dark sesame oil
2 tsp honey
4 boneless skinless chicken breasts, cut into bite sized pieces
6 tsp oil
3 scallions, thinly sliced
1 tbsp grated or finely minced ginger
3 cloves minced garlic
1-1/4 cup chicken broth
3 tbsp sugar
4 tbsp cornstarch
1 tbsp rice vinegar
1 tsp chili paste (more if you like additional heat)
4 cups steamed snap peas
4 cups cooked jasmine rice
2 tbsp sesame seeds, toasted

Whisk 3 tbsp soy sauce with 2 tsp sesame oil and honey. Add chicken and marinate 30 minutes or longer.

Heat 4 tsp oil on wok or skillet over medium high heat. Cook chicken until browned, 3-5 minutes. Transfer chicken to a plate and wipe wok or skillet clean.

Heat remaining 2 tsp oil over medium high heat. Add scallions, ginger and garlic; stir fry about 1 minute. Whisk together the chicken broth, sugar, cornstarch, vinegar, chili paste and remaining 2 tbsp soy sauce. Add mixture to skillet; stir and cook until thickened, about 3-4 minutes. Stir in the remaining sesame oil.

Return chicken to pan, stir to coat and heat through.

Serve chicken with steamed snap peas and jasmine rice. Top with a sprinkling of toasted sesame seeds.

Mizzas (or Puffins) - You decide what to call 'em!

Snackers, beware! You'll be making these every time you have a craving for pizza...or muffins...or both!

Easy, cute and incredibly tasty little bites...and you won't have to fight your children for the pepperonis off the pizza slices!

Other combos that everyone wanted to try the next time(s) I make these would be our favorite pizza combos, such as Supreme (with a little bit of everything), Hawaiian (ham and pineapple), Four Cheese, Anchovy and Sausage, and my personal favorite pizza toppings - bacon, mushroom and onion!!

Dice some pepperoni (don't eat them all...) and shred some mozzarella (or cheat and buy pre-shredded like me!)

Combine flour, baking powder, egg and milk

Stir in the magic pepperoni and mozzarella

Place batter into mini muffin tin...and pop 'em in the oven!

Serve these little babies with warmed pizza or marinara sauce...mmmm!

Puffins

3/4 cup flour
3/4 tsp. baking powder
3/4 cup milk
1 egg
1 cup mozzarella cheese, shredded
1 cup pepperoni, diced
1 small jar pizza sauce

Preheat oven to 375. 

Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour and baking powder. Whisk in the milk and egg.  Stir in the mozzarella and pepperoni. Let the mixture stand for 10-15 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, about 20 minutes.

Warm the pizza sauce in the microwave or small saucepan.  Serve the puffs with the pizza sauce for dipping.