Like many, Food Network star Ree Drummond has learned to adapt from the start of the COVID-19 pandemic.
“It’s a kind of consistent refigurement, rethinking and reshaping everything,” says Drummond, known to his project enthusiasts, who come with a recently relaunched kitchen exhibition and blog, under the name “The Pioneer Woman.” “But it’s not a bad skill to be informed in any way, just to be flexible and open to change.”
His collection of essays “Frontier Follies Adventures in Marriage and Motherhood in the Middle of Nowhere”, last scheduled for October, has been delayed until November.
“The explanation for why I’m late is because I’m able to dig and do the most paints until mid-March,” he laughs. “And then everything changed.”
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As a result of the epidemic, their teenage sons, Bryce, 17, and Todd, 16, were not in school. Her daughter Paige, 20, left her sopho anniversary at the University of Arkansas, and Alex, 23, recently engaged, left Dallas to return to Oklahoma’s oasis circle of relatives. “They all went back to the ranch for two smart months,” says Drummond, 51. Also thinking of her husband Ladd and nephew, Stuart, the writer enjoys having an effect on their pantry and freezer. “It’s funny to see how well the races grow less with 3 children over 6 feet 2 inches and big humans in the house.”
His circle of relatives dined macaroni and cheese, bird quesadillas and an edition of a drip sandwich, a slow-roasted puck with pepperoncinis, beef broth and Italian seasoning, which turned out to be very popular with his circle of relatives. “He’s become that mythical sandwich in our house,” Drummond recalls. “On the seventh batch, I thought, ‘OK (laughs), first of all, we don’t have a plate of roast beef and, secondly, I can’t do it again for long.’ »»
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Drummond’s circle of relatives helped her replace her kitchen equipment. In April, Food Network began airing episodes of “The Pioneer Woman” filmed through Paige, Alex and Stuart, their iPhones. The channel announced last month that a dozen more episodes had been ordered and would begin airing on August 15.
“I think he’s smart at the moment, I think,” Drummond says of the post-epidemic episodes. “And that reflects, I think, more exactly where my kitchen is every day. It’s pretty simple, it’s pretty fast, it’s simple and tasty because I have those teens that are hard to cook (laughs)”.
Drummond’s wardrobe, as in Thanksgiving clothing and commodities, is also a matter of simplicity. She says she’s been riding what she calls her “pandemic pants” in recent months.
“These are black yoga pants, and I think (it was) the day all the kids came home, I’d say it was March 12 or 13, and I haven’t worn anything yet since,” the stockings say. that she compares to the “fast food apparon edition.” “And the component of that is that we were at home and comfortable, and there was no explanation for doing it, but the other component is that I cooked and nibbed so much that I was afraid to put on my jeans.” Drummond says she started “exercising a lot” about six weeks ago, and recently tried to get her jeans to denotaran “they’re good.” Then I feel better in life (laughs)”.
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Still, he says his clothing line hopes to launch at his Mercantile store in Pawhuska, Oklahoma, and that until October he will spend his beloved comfortable pants. They are “many lovely flowers and bright colors and nothing that fits”, he laughs. “Everything’s fine with pandemic pants.”
Drummond wrote about his “pandemic trousers” on his blog made, the beginning of his burgeoning empire. As he had more business opportunities and his children grew older, Drummond discovered that he had less time to dedicate to his site.
“My blog eventually started fading a little bit just because of a lack of attention from me,” she says. “And I learned that at some point I wasn’t going to keep doing the content myself.”
He teamed up with Hearst, who publishes his Pioneer Woman magazine, and the new site unveiled in June. “In fact, it has the same kind of aesthetics and feel as my old website, but the difference is much more content than I could ever run in a million years.”
She says of the new site that “food is at the center of concerns” and, of course, we would not be able to communicate with a gourmet at the border without getting a prescription. Drummond shared commands for his instant bowls for BBQ BBQ bird grains, featured in his magazine’s Summer 2020 print factor. She says she likes an instant pot for “all kinds of stewed meat,” which underscores the effectiveness of the device.
“I love this recipe because the bird is cooked very fast, the sauce is very rich and then the construction of some kind of fairly updated bowl is the most productive of either world,” she says. “I love bowls like this because a lot of things are happening and every bite is different.”
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Preparation time: forty-five minutes.
Total time: 1 hour 20 minutes
Serves 6
2 pounds boneless, skinless thighs
2 garlic cloves, sliced
1 medium onion, sliced
1 teaspoon kosher salt
Black pepper to taste
1 1/4 cups fried fish sauce, more for garnish
1 cup quinoa
1 avocado, sliced
1 mango, cut into small cubes
1 jalapeno pepper, thinly sliced (remove seeds for heating)
4 radio, thinly sliced
Chopped fresh coriander, for garnish
1. Combine chicken, garlic, onion, teaspoon salt, some peppercorns and 1/4 cup water in a 6 litre instant pot. Pour in the fried fish sauce.
2. Place and lock the lid, making sure the steam valve is in position. Adjust the pan to cook at a certain temperature at room temperature for 15 minutes. When time runs out, let the precursor naturally relieve for 10 minutes. Carefully turn the steam valve to a purge position and release the remaining prescertain. Unlock and remove the lid, paying attention to any remaining steam.
3. Transfer the bird to a giant bowl and destroy it with two forks. Adjust the instant cooker to sauté at maximum temperature and cook the sauce until thickened, about 10 minutes. Add the bird sauce and mix.
4. Meanwhile, boil 21.4 cups of water in a medium saucepan. Add quinoa, remaining 1/2 teaspoon salt and some pepper and boiled peppercorns. Keep the fireplace to a minimum; simmer until quinoa is tender and water is absorbed, about 20 minutes.
5. Pour 1/2 cup quinoa into a bowl. Garnish with chicken, avocado, mango, jalapeño, radio and coriander. Drizz with fried fish sauce.
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