You are currently browsing the monthly archive for May 2008.

Do we change the name of this publication?

The Locklear Post?

The Locklearian Chronicle?

The New Locklear?

I’m open to suggestions.


Jay and I have been eating in recently.  We received a lovely gift of a grill at our shower in Hollis, OK and we have put it to good use.  It’s been set up for five days, we’ve grilled three of those and eaten grilled leftovers the other two of those days.  It’s great.  The dogs enjoy us being outside and it has been nice enough to dine on the porch swing.  It’s a little precarious with drinks, side dishes, and the entree, but me make it work.  I have been throwing together a few recipes, one of which is worth noting.  This is good leftover and that is a lot coming from someone who doesn’t usually eat leftovers.  I made these and the next night, they were wrapped in foil, thrown on the grill with our kabobs, and they were even better  the night after.  Here’s how it went:

Preheat the oven to 400 degrees F.  Combine two handfuls of parmessan cheese, one handful grated mozerella, one egg, drizzle of olive oil, and pepper.  Add two handfuls of panko (try to find one without hydrogentated oil–mine currently has some, but I will look better next time), diced baby portabello mushrooms, dash garlic powder, and handful of torn spinach.  I will take this opportunity to discuss how spinach is the power house of foods.  It is loaded with all sorts of good-for-you stuff.  I’m always looking for a way to incorporate spinach into something we’re eating.  We keep a bag of it in the fridge and the simple spinach salad doesn’t hold us for long.  At any rate.  Stir all this goodness until combined.  Half bell peppers (I used green as they are more common in my store) and remove seeds.  Stuff each half with mixture and drizzle with a little bit of olive oil.  Bake until crispy on top, or about 25-30 minutes.  When reheating, wrap in foil and place on grill that is not directly in contact with the flame.  Delcious as a side dish or add meat to make a main dish.  Enjoy, y’all.