Human Beings and frogs are the two creatures in nature who have tremendous power to adjust. Put a frog in a vessel of water and start heating the water. As the temperature of the water rises, the frog is able to adjust its body temperature accordingly. The frog keeps on adjusting with increase in temperature. Just when the water is about to reach boiling point, the frog is not able to adjust anymore. At that point the frog decides to jump out. The frog tries to jump but is unable to do so, because it lost all its strength in adjusting with the water temperature. Very soon the frog dies.
What killed the frog? Many of us would say the boiling water. But the truth is what killed the frog was its own inability to decide when it had to jump out. We all need to adjust with people and situations, but we need to be sure when we need to adjust and when we need to face. There are times when we need to face the situation and take the appropriate action. If we allow people to exploit us physically, emotionally or financially, they will continue to do so. We have to decide when to jump. Let us jump while we still have the strength.
Ingredients:
What killed the frog? Many of us would say the boiling water. But the truth is what killed the frog was its own inability to decide when it had to jump out. We all need to adjust with people and situations, but we need to be sure when we need to adjust and when we need to face. There are times when we need to face the situation and take the appropriate action. If we allow people to exploit us physically, emotionally or financially, they will continue to do so. We have to decide when to jump. Let us jump while we still have the strength.
Ingredients:
1 bulb garlic
Mushrooms (fresh)
Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
Butter
Grapeseed oil
Flour
Beer
White wine
Seasoning
More seasoning
Preparation:
Soak frog legs in beer for an hour or so.
Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside.
In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes.
Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less.
Meat will be falling off the bone!
