The Dreaded Question

paradise” I know people don’t mean to be rude when they ask, “What do you do all day?” That probably seems like an inconsequential question to most. But to this SAHM, it’s been difficult not to take it personally. All I know is, the next time somebody asks me to justify what I do with my life, you can be damn sure I’ll be ready with a good answer.” ~ MYODD/Marie Bollman

There have been many blogs and articles posted about this from both stay at home moms and dads. WE ALL HATE THIS QUESTION! I especially hate being asked this question and then cut off before I even have chance to answer it. I can’t tell you how many times this has happened to me, and usually by OTHER WOMEN! WTH!!! As soon as I say “I’m a stay at home mom” they change the subject or have even walked off completely. It’s rude and your name immediately goes to the top of my “Bye Felicia” list, I don’t care who you are.

Anyway, I found this blogger, who within nano seconds of reading her posts I instantly fell in love with. She’s so sassy! It’s like she gets me or something. So I’m just going to leave this right here for your viewing pleasure.


So… it’s kinda been a while.

Happy belated Halloween from Team Fuse and Beau the Minion!

Happy belated Halloween from Team Fuse and Beau the Minion!

So yeah, it’s kind of been a while since my last post, sorry about that. And it’s not like I’ve been busy or anything because I really haven’t, just haven’t felt like posting. As most of you know I’m currently pregnant with our second child, 26 weeks to be exact, 14 more to go, and I’ve just been really tired from all that. That’s probably the main reason why I haven’t posted. Between some pretty gnarly morning sickness to some intense Braxton Hicks contractions starting very early on I have visited Negative Nancy land more often times than I care to remember with this pregnancy. Figured since all that deliciousness was at the forefront of my brain everyday I’d stay away from my blog until it calmed down. And it hasn’t.

BUT! There are some positive, happy things that have been going on with Team Fuse. Joe started a new job a couple months ago and is L-O-V-I-N-G it! He is now the ADMINISTRATOR at a small endoscopy center not too far from the house. This has been a dream career move for him for a long time so to see him accomplish this has been pretty awesome.

While this is somewhat bittersweet it also makes me happy, we got rid of (I hate phrasing it that way, is there a better way to say it?) our Jack Russell, Krewe. It was a tearful day, for me mostly, but Krewe is now living out his days, I imagine quite blissfully, at 50 acre ranch in Dallas, Texas. From what I hear his living quarters are quite snazzy and has an entire acre to run as wild and crazy as he wants while he and a few other Jack Russell’s learn to pheasant hunt. It was a tough decision but one that feels right. With the new baby coming we just wouldn’t have had the time needed to play with Krewe.

Speaking of new baby, he’s got a name! Luke Gregory! And YES! We are aware that our children sound like the cast of Dukes of Hazard but I promise you that was not our intentions. Luke was my grandfathers (dad’s dad) middle name and Gregory is my dads first name. And NO we will not be trying for a girl so that we can name her Daisy. We’re done having children. D.O.N.E! Done!

Let’s see, what else is new and fabulous in our lives…Beau will be moving into his big boy bedroom this weekend! We bought him (and Luke) all new Real Tree camo bedding, because we’re kinda country like that, for the big hoorah so I’m hoping for a smooth transition. Beau also experienced his first real Halloween Trick or Treat this year. He was a Minion! He last about 3 houses before going to crazy town and refusing to walk. His Maw (Joe’s mom) carried him the rest of the way. Then of course the very next day he was all about trick or treating and asked to go “trick er treeing” the entire day. He’s something else I tell ya, this kid is always up to something.

Well I think that about covers the meat and potatoes of what’s been going on in our little lives. Like I said, really just anxious for Luke’s arrival and such. And if you’re wondering about what’s been going on in my bit chin’ kitchen, well that’s been a bit stagnant as well. mentally I want to be throwing down all hardcore like I was but I just don’t have the energy or the appetite. It also doesn’t help that I’ve been finding myself leaving the stove or oven on because I have severe prego brain! But! What I have been whipping up can be found either on my Instagram page or Facebook page. Ig:TheKajunKween Facebook: feel free to follow me there and see the latest happenings.

Hope you’re all having a wonderful week so far and if you’re like me you’re getting super excited about fall weather and fall foods! Confession: I started listening to Christmas music about 2-3 weeks ago and yesterday I wanted to put up the Christmas tree but remembered we’re buying a new one this year.

Oh! Real or fake in your house? Let me know! And what are some other Fall/Winter/Holiday must haves that you look forward to each year?

Kajun Kween out!

Feeling Disconnected

Hey everybody, more so immediate friends and family,

If you’ve tried to get a hold of me for the last few days but I haven’t responded it’s not because I suddenly hate you, it’s because my phone is on the fritz. I tired to download the latest iOS update but couldn’t finish it because I need to connect to my iTunes account on my laptop, and well I don’t have it with me. I should be able to resolve every thing Saturday sometime. But until then, if you need to reach me call/text Joe or email me at I’ll try to check my email as often as I can.

Not going to lie, being pretty much hands free the last few days has been nice. I do miss looking at pictures on Instagram though and chatting with my B.K. ladies.

Hope everyone has a wonderful and safe 4th! Joe celebrated his 38th birthday Wednesday with some shopping at Academy and Lafayette Shooters, as well as getting a new gun to add to his collection. He says this one will be his last for a while… we shall see! (Just kidding babe! Love you!!!)

Yesterday we checked a Louisiana tour off my Louisiana travels list. We went to Avery Island, my first time ever going there. And holy moly that place is beautiful! We didn’t do the factory tour because just pulling up to the country store I could smell the vinegar and I thought it might have been too strong. You know how smells are 10x’s more intense for pregnant women. But we did do the Jungle Garden tour, saw a couple alligators, the big Buddha shrine, and ate some Raspberry Chipotle ice-cream. We also got to visit with my grandmothers half sister who lives just around the corner from Avery Island. It was an awesome visit. Got to see my family tree traced all the way back to the 1300’s, the passenger list from the boat they arrived on from France, and hear some funny stories about my grandmother. I haven’t seen “Sis”, my grandmothers half sister, since 2003, at my grandmothers funeral so it was really nice to catch up and introduce her to Beau and Joey. I’m hoping to make more trips to visit her or at least write or call more often.

Oh! I’m also happy to report that I’m finally starting to feel better and last night was the first night I didn’t have to take my anti-nausea meds!! So hopefully this is the end of the morning sickness phase!!! (Prayers answered truth be told! No really, I’ve been praying about it daily!!) Thank you everyone who checked in on me and to those who offered suggestions. I think it was just one of those things that you just have to let it run its course.

Have a great weekend!



I totally want to try this!

Gardengal Bevy

Tin Can Sandwich Bread


Dough/Bread machine
1 cup warm water
1 tablespoon olive oil
1 egg, slightly beaten
salt to taste
1/4 cup finely minced sun-dried tomato
1/3 cup finely grated Parmesan cheese
1 cup whole wheat flour
2 cups all purpose flour
1 package (or 1 tablespoon) yeast

Mix all ingredients to create dough
Spray insides of two tall tomato-juice-size cans
Divide dough and place in cans
Cover cans and let rise for an hour
Place cans in cold oven
Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes
After 15 minutes, turn oven down to 350
Let bake for 15 more minutes at 350
Let cool and enjoy!Image


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A Pirates Life For Me: Shrimp Sauce Piquante

The Kajun Kween

Today I had a hankerin’ for shrimp so I decided to make some Shrimp Sauce Piquante. I’ve only made this a handful of times and every time I make it I ask myself “Why haven’t you made this more often!? Its awesome!!” And its not like its a hard, complicated dish to make. In fact, its incredibly easy and doesn’t take long to make.

Lets get started shall we?!

Here’s what you’ll need:

  • 1 cup onions, finely chopped
  • 1/2 cup salad (veg) oil or bacon drippings
  • 1 cup of water
  • 2 cloves garlic, finely chopped
  • 1 cup celery, finely chopped
  • 1 can (16 oz) whole tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp salt
  • 1/4 tsp each red and black pepper
  • 2 pounds raw shrimp, peeled and deveined
  • 3 thin slices lemon, quartered
  • 1/4 cup each, parsley and green onion tops, finely chopped


As you can see my ingredients…

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BBQ Chicken and Commitment Issues

So about a week or so ago I posted that I was going to be doing the 30 Day Blogging Challenge. Well turns out, I have commitment issues and don’t want to do it anymore. Not because I can’t but because I simply don’t want to. I got bored with it way too quickly. And once I get bored with something that has some what of a deadline I just get irritated and frustrated for the remainder of the time. So instead of nagging myself into finishing it I’m just going to quit it all together. This probably explains why I have yet to actually start any kind of workout program, which by the way is something I seriously need to do, but I digress. So yeah, I’m not doing the 30 day challenge anymore. It didn’t feel natural to me.

I like blogging about whatever the heck pops into my mind, when it pops into my mind. I’m not real keen to itineraries either or things with lots of structure. That is why I love being my own boss and will do my best to never (have to) work for anyone, but myself, ever again. I’m a free, independent thinker, who can also be slightly conservative. Any personality test I’ve ever taken has always shown that I’m equal parts introvert and extravert. Maybe just displaying either side a little too strongly at the wrong time! Ha!

So from here on out I’m giving you me, whatever that is. I promise to always be honest and speak out of love from my heart. I may not always be right, and I may not always have all the facts, or even make sense, but I also promise to admit when I’m wrong and accept it. I promise to always learn from others and to listen to every side of the story. I’ve always tried to live my life empathetically, and imagine walking in someone else’s shoes.

Mom and dad, I know you read my blogs, and I love it. I may not always have positive posts but I don’t want you to worry. I’ve survived a divorce and a miscarriage. And neither of those times did I ever feel like I was truly alone. So if a post seems a little depressing don’t freak out and stage some kind of intervention, just trust that I’m working through whatever it is with God. I’ve figured out how to manage the things that stress me and the steps I need to take to get through it.

I also wanted to let everyone know that I have signed up for Amazon Affiliates for my blogs posts as a way to make a little extra cash on the side. I don’t know if I have it set up right on my page but it’s there. (I may also sign up for an ad provider thing as well, I don’t know). I’d like to make enough money to at least purchase my own domain name for my blog. I don’t plan on becoming some kind of “Gadget of The Week” item hawker, although I will post about some of my favorite things in my blogs. I just won’t be posting just to advertise an item.  I’m not going to promote anything I don’t actually intend on using myself. Anyway, I think there’s some kind of HTML coding or whatever and I’ll have to reteach myself how to do all that mess since I haven’t worked with it since my Myspacing days. Remember Myspace? Don’t you kind of miss it? I know I do. I miss finagling with the HTML codes and pimping out my own page. Oh well. I don’t miss the spam though.

::::Big sigh of relief:::: Moving on…

Now that my introvert self got that off her chest, my extravert side would like to share a dish that I made on Sunday. I posted it on Instagram (@thekajunkween), asked if anyone wanted the recipe, and I had a couple of takers. So here it is, Oven Bake BBQ Chicken from the Cooks Illustrated Cookbook. I highly recommend getting this cookbook for yourself or for anyone you know who loves to cook. There is a wealth of information in there that helps you make the dish perfect. Every. Single. Time.


Oven Baked BBQ Chicken  Sweet and Tangy Oven-Barbecued Chicken (my bad!)

  • 1 cup ketchup
  • 3 tbs molasses
  • 3 tbs cider vinegar
  • 2 tbs finely grated onion
  • 2 tbs Worsestershire sauce (I use this stuff all the time and for the life of me still can’t pronounce it right!)
  • 2 tbs Dijon mustard
  • 2 tbs maple syrup (the REAL stuff yall!)
  • 1 tsp chili powder
  • 1/4 ts cayenne pepper
  • 4 (6-8 ounces) boneless/skinless chicken bewbs (LOL Just seeing if you were actually reading this)
  • Salt and Pepper
  • 1 tbs vegetable oil
  • Now watch this video before beginning. You’re welcome.
  1. Preheat oven to 325, position rack to upper middle.
  2. Whisk all ingredients except salt and pepper and set aside (replay video now if you like, I just did). Pat chicken dry with paper towels and season with salt and pepper. (Replay one more time just to make sure this song is permanently stuck in your brain for the rest of the day).
  3. Heat oil in a 12in skillet. I used cast iron because it’s how I roll, and because its oven-safe. Heat on medium- high heat until it starts smoking. Add chicken and brown on both side. About 2 minutes if you want to get technical about it.
  4. Remove chicken (from skillet) and pour off any oil that was left behind. In same  skillet add bbq sauce, scraping up all of those beautiful brown bits that were stuck to the bottom. Bring to a simmer over medium heat, stirring often, and cook for about 4 mins.
  5. Turn off heat, and add back to the sauce. Coating it oh so graciously. Spoon some sauce over the chicken so that it creates a deliciously thick layer while cooking. Or don’t, its your prerogative. Just don’t come crying to me when your chicken tastes funky. (Tried to come up with a clever funky chicken joke here but couldn’t, sorry.) Bake chicken for 10-14 mins, or breasts register 130 degrees… or until juices run clear. For me it was closer to 14-15 mins, but you do you.
  6. “Using pot holders (because skillet handle will be hot) remove from oven.” It actually says that in the cookbook. And while I rolled my eyes at this obvious instruction and thought “What idiot just grabs a hot skillet out of the oven with out a mitt?” Oh yeah, thats right, me! I’ve grabbed a cookie sheet without an oven mitt before. Good times I tell ya! Fun for all! So take it from me kids, oven mitts are essential!
    Adjust oven rack WITH AFOREMENTIONED POT HOLDERS to just 5 inches from broiler. Broil chicken for 5-10 mins, 160 degrees. Transfer chicken to a platter and let rest. Meanwhile, stir sauce left in skillet to combine then pour into a gravy boat or small bowl. Serve chicken with extra sauce on the side.

So there you have it, dinner and a show story. Thanks again for reading, please subscribe for future recipes or follow me on Facebook, Twitter, and Pinterest.

ROTD: Deviled Eggs


I don’t know about you but once Easter rolls around I become obsessed with making and eating deviled eggs. A few weeks ago I posted on Facebook asking how everyone made theirs and the result was the traditional way. Some with relish, some without.

I feel like deviled eggs are like potato salad, everyone likes it a certain way. And like potato salad you’re either all in with a variety of ingredients or you think less is more.

I personally like my potato salad neat and my deviled eggs dirty. Well any eggs actually. I can’t stand the texture of eggs so I prefer them “smothered, covered, and chunked”, as if Waffle House was making them like their hasbrowns.

As much as I can’t stand the texture of eggs I sure love popping a couple deviled eggs in my mouth as a quick addition to breakfast for added protein. Or as a side for lunch with my salad. And since most recipes are relatively Paloe friendly they make a great snack. I’ve been trying to keep them on hand for that reason alone. I’m a snacker and a grazer.

Today I thought I’d give Egglands Best preboiled eggs a try for their convince. Sadly I was left disappointed. They were too small, but if you’re in a hurry they’re perfect. I wasn’t thrilled about their price either so I think I’ll just stick w buying bigger eggs and boiling them myself. (Still working on finding the easiest peeling technique. My best friend is in culinary school, I’ll pick his brain and give you an update.)

I generally get my recipes from online but as I said in a previous post I’d like to really explore my two favorite cookbooks. Today’s recipe comes from Pirates Pantry, you can purchase a copy here and follow along w me if you like.


Deviled Eggs

  • 12 hard boiled eggs, peeled and sliced lengthwise (I have a “fancy” garnishing tool that I like to use)
  • 1/2 stick margarine, melted
  • 1/4 cup mayonaise
  • 1 tbs prepared mustard
  • 1tsp salt
  • 1/4 tsp each pepper, celery salt, and horseradish
  • 1 tsp Worcestershire
  • 5 drops Tabasco

Scoop out egg yolks and mash. In a large saucepan stir onion and mashed yolks in margarine over low heat for a few minutes. Remove from heat, add remaining ingredients, and mix thoroughly. Spoon into halved egg whites, sprinkle with paprika and top with olive slices or capers. Chill thoroughly before serving.

Kajun Kween says: Since I generally eat with my eyes first, I like taking the extra time to fill an icing back with a large star tip with the filling and filling the eggs that way. Joe isn’t keen to olives so we to add green onions to everything, and I do mean everything! Pictured below is the “fancy” garnishing tool I mentioned.


Recipe Credit: Pirates Pantry: Treasured Recipes of South Louisiana, Pelican Publishing Company, 2003 printing.