Oxford

So, we just happened to be listening to David play some tunes and then he happened to mention that he was playing at the Oxford hotel and that they were having a bourbon tasting and that’s all it took for us to go – we need to stay there! The Oxford is owned by Dana Crawford (as well as the Crawford at Union Station), so it’s dog friendly. We got checked in and then went to eat at Zoe Ma Ma’s.

Walking over to Union.

After a good lunch we went back to the hotel.

We listened to David play a set, Jack eventually went to sleep. The bourbon tasting was sweet, there were 8 kinds and you could have a taste of all 8 (I didn’t) and then got a full pour of your favorite (mine was blackberry bourbon.)

We had dinner across the street at Venice, perfect temperature for eating outdoors.

A nightcap and watching Diners, Drive ins and Dives rounded out the night.

The next morning we wandered over to Tupelo Honey for brunch.

We had a good time downtown, but we were ready to get back home. Sunday was Easter, I went to church and then came back home to cook dinner.

I made brown sugar ham, garlic asparagus, goat cheese and rosemary mashed potatoes, peach pie and rice krispie treats.

We had an egg hunt and Jack found all of them…

We watched some Poirot episodes and then went to Phil’s for the Easter pop tart party.

Dinners this week – butternut squash lasagna with salad, hot dang fried chicken and biscuits with fried eggs, taco pasta bowls, chile lime shrimp and scallops with chile lime rice, broccoli cheese and rice casserole with salad, out.

• Chile lime shrimp and scallops
• 1 lb of shrimp, peeled and deveined
• 1 lb scallops
• FOR THE MARINADE:
• 1 lime, juice of
• 3 tbsp olive oil
• 3 tbsp fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• FOR THE SAUCE (OPTIONAL):
• 1/2 avocado, pitted and peeled
• 2/3 cup cilantro
• 2 limes, juice of
• 1/4 cup olive oil
• 1 tsp chili powder
• 1/2 tsp sea salt
• In a small bowl, whisk together the marinade ingredients. Place the shrimp and scallops in a shallow bowl or zip-top bag and pour the marinade over them, tossing to coat. Set aside to marinate while you prep the sauce.For the sauce, combine all of the sauce ingredients in a blender or food processor with the chopping attachment. Blend/process until it reaches a smooth consistency. Refrigerate until you are ready to serve.Heat a large skillet over medium heat and add in some avocado, olive or coconut oil. Once hot, add the shrimp and scallops cook for 2-3 minutes per side, until cooked through. Serve drizzled with the sauce. Serve over greens as a salad, over rice.

End of March, beginning of April Week

Forgot to post the Verdant lady at Phil’s, the sun was shining, it was nice.

My sunny flowers.

After NIA.

It snowed a bit, I went Shipting, Party city forgot half of an order, had to go back and get it – dang it.

But, since I was all over the place I had lunch at a Triple D joint, The Bagel Deli, their Reuben….well, look at it!

After another NIA class, I’m rockin’ those eye crinkles.

Hannah got a mocktail book and made a mint espresso drink.

I made a new food truck bingo sheet.

It turned to April.

DId more Shipt stuff and today is Friday! James and I are doing a date night, going downtown, we have a room at the Oxford, bourbon and jazz tonight and breakfast in bed tomorrow. Be jelly.

B-day week

Monday, snow and NIA!

Interrupted reading.

Wonder what those are?

48!

We put Jack in daycare when we went to lunch and he was bitten! They took him to the vet and he got some antibiotics and they had to shave the area (right behind his neck.) I felt so bad.

He started playing ball as soon as we got home, so he was in good spirits. More presents…

Cake!

James watched Jack and the girls and I went to Thai Bistro for dinner. Their golden curry is the bomb. It was a great b-day (except for Jack’s boo-boo.) But, it’s a good thing my b-day isn’t every week because….cake.

I did my Shipt on Thursday and Friday, on Fridays I only do deliveries, so I had 3 Party city orders. A 1 year old, 90 year old and a rec center order that was 100 balloons!

Saturday was cleaning day, cleaning the bathrooms, kitchen, laundry, sweeping and mopping, running errands. Then we went to hear David at Max Taps.

He told us he was going to be doing music at the Oxford next weekend, jazz + bourbon + dog friendly hotel = yes!

Sunday I went to church online, James made brunch, then we took a walk at the park.

I took Hannah by the library, grabbed bread at Target, said Hi to Grace, caught up on some reading and in a bit we’re heading to Phil’s. Dinner is in the oven.

Dinners this week – Sicilian beef ragout with garlic pull apart rolls, creamy potato soup topped with bacon and fried leeks with peasant bread, bacon wrapped beef fillets with beets and creamed spinach, burrito bowl with cilantro lime rice and avocado crema, chicken and eggplant parmesan with olive garden salad, out, pesto steak with roasted squash/onions/peppers and citrus salad

Sicilian beef ragout

• 12 plum tomatoes, quartered lengthwise (or a large can of crushed tomatoes, I like crushed tomatoes)
• 3 tablespoons extra virgin olive oil
• Salt and ground black pepper
• 6 sprigs fresh thyme
• 3 pounds beef chuck in 2-inch chunks
• ½ cup finely chopped fennel bulb
• ½ cup finely chopped leeks (white only)
• 1 shallot, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons flour
• 12 large Sicilian green olives (or any green olives), pitted and chopped
• 1 teaspoon crushed red chile flakes
• 1 ½ cups robust red wine
• ½ cup beef stock
• 3 branches fresh rosemary
• Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours. Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

FoCo date weekend

Starting off with food truck lunch, an Asian chicken sandwich.

We had a room at the Armstrong hotel, it opened in 1923 and was the tallest building in town at that time.

The inside is beautifully decorated and the pictures on the walls are famous residents of the town of Fort Collins. You might recognize the actor from Napoleon Dynamite, the autistic CSU professor Temple Grandin, you might not recognize the New Belgium brewing couple, but once they got divorced the hotel moved the husband and wife to different walls…

Our room…

We walked up the street to Whisk(e)y for drinks and dinner, the corned beef fries were so good.

Then we went back to the hotel for a drink by the fireplace.

It was a long night because the hotel sits on Main street and it’s a college town and it was a Friday night…vroom. James took a morning walk, then Jack and I took one too.

We had a good breakfast at the hotel and then checked out and walked around Main street and then went to the Global Village museum.

We had lunch at Union and OMG, they had the BEST Monte Cristo sandwich.

Sunday we took a walk at Hudson gardens, very few signs of Spring.

Dinners this week – chicken taco soup with salad, Thai chili pork meatballs with udon noodles and Asian slaw, b-day dinner, veggie lasagna and salad, Bibimbap with rice and salad, Greek chicken pasta with cucumber salad, out

Bibimbap

• ½ pound beef top sirloin steak
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons honey
• 2 teaspoons dry sherry
• 4 cups hot cooked rice
• 2 teaspoons vegetable oil
• 1 carrot, thinly sliced
• 1 ½ cups bean sprouts
• ½ cup peeled and matchstick-cut daikon radish
• ¼ teaspoon salt
• ground black pepper to taste
• ⅛ teaspoon cayenne pepper, or to taste
• 1 cup fresh spinach
• Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips. Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes. Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes.Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm. Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.

Weekend to weekend

The weekend of the 6th we went to a friend’s baby shower. They had a Hawaiian themed party, Jack was not happy about his flower. Before the party we went walking in Golden and had D’Deli because they are so good.

Sunday was church, brunch at Le French and a drink at The Officers Club.

From church- Dead. Buried. Alive. Learn, unlearn, relearn.The message of Christianity is not about what we do for God, it’s about what God does for us.How do I respond to what’s he’s already done for me?Romans 5:1-8 Gifts – salvation, peace and love. The antithesis of peace is trying to conquer our spiritual enemies on our own. We have a built in sense that there is something more than this broken world we’re in. We have the sense that it should be better, a longing for a perfect world. We all sin and fall short of perfection- and then, God has offered a solution to fix the brokenness, a gift, Jesus. Jesus who fixes the broken, brings peace, grace, mercy, healing and love. Then we, the Church, go back into the broken world to let others know of the power of a risen Christ.

Dinners this week – squash lasagna with salad, French onion beef tenderloin with broccoli and carrots, taco pasta with salad, butternut squash soup with rye bread, braised pork ragu with pappardelle and salad, catfish fry with mac and cheese and frickin’ SALAD (I’m the only one who usually eats the salad), out

We went to EG on Tuesday for the start of their 5th anniversary celebration and we won that nights raffle for a cool boxed flask/shot set.

I did NIA, worked Shipt, got my new Nina Simone shirt in the mail and took Jack for a walk by the river so he could get dirty before his birthday bath.

Grace made us a cake for Jack’s 3rd birthday and he got a pup cake.

Then it was the weekend again! We were supposed to have a massive snowstorm coming in Friday night, then Saturday, but it didn’t actually hit until Sunday.

We ended up with 12-30″ of snow, probably averaging about 20″ overall. It was pretty blizzardy out there Sunday. The snow day was also Pi day, so we had apple Pi pie for dessert.

Dinners this week – mushroom round steak with yellow squash and caprese salad, chicken dumpling soup with pretzel bread and salad, veggie stuffed bell peppers with salad, Frito pie with (you guessed it) frickin’ salad, pasta with red sauce and Italian sausage with garlic bread, out, red curry tilapia with masala sweet potatoes.

Monday was the Ides of March, always a fun meme day.

Grace finished a rainbow marlin and a manatee background.

We actually got the van stuck taking Hannah to work on Monday, it took 4 neighbors and 3 shovels to get us out. As soon as we got back the plow had come down the street, yay! Tuesday I took Jack for a walk and to run some errands.

Grace finished a manta ray picture too.

Wednesday was NIA, it snowed a bit, got a pedicure with Grace and it was St. Patrick’s day.

Thursday is my Shipt day to work, only 2 orders to go and I get a $200 bonus. There is another bonus today $70 for 10 orders, but I don’t think I’ll make 10 orders today (I’m getting a late start.)

Fast week

Is it me or is time moving ever faster? Maybe it’s because I have NIA class twice a week, work 2 full Shipt days a week and various other life things and boom, it’s the weekend. So this week I went to NIA twice, we finished off the class favorites routine (lots of good music in that one.) Since I got my knee shots last week I am good to dance hard and fast.

It was also the first week of the new GirlTrek bootcamp, so I made sure that I was out walking too. This gives Jack some exercise as well as me.

One day Jack was a bit tired, not because of walking, because he had a belly full of chicken nuggets (don’t worry, they were grilled.)

I finished this book and it’s probably the best of his yet, lots of tips and tricks for navigating in the outdoors.

My snowmen are arguing.

Thursday night Grace and I went to Valor to see the Addams family musical, it was amazing. Those kids are certain to be Broadway stars, they bring Broadway level entertainment to every production. We have never seen a ‘meh’ performance there. I would say this comes in at number two (Les Miserables was number one) of all that we’ve seen so far. I can’t wait for their next show.

Friday I went to pick up a changing table for a friend, she’s 37 weeks pregnant with her first baby and she’s high risk (her baby needs surgery as soon as he’s born.) So, she has a bazillion appointments and no time to track down a changing table, this one will be great, it’s got shelves and drawers, changing mat and it fits flat against the wall (they have a tiny condo, so space is at a premium.) Then I took Jack to 17 mile house for a walk. This house and barn, from about 1866, was a way station to Denver. It’s 17 miles from here to Denver (there are other mile way stations too, 4 mile house, other places don’t have the houses anymore.) This is a great place to come dip your toes during the summer and catch some tadpoles, dragonfly nymphs and fry. Jack had fun wading in and digging around.

And now it’s the weekend, woot!

The rest of the week, snow! Dates! Music! Weekend!

My crazy dog. I worked Shipt and hustled, but didn’t get a lot of tips, maybe next week.

Snow! That was a surprise because I heard 1-3″ and we got 14″.

Once the plow came by we got out to In and Out to get a burger, it was a fresh hot burger, but not a big deal like everyone thinks they are.

Thursday I got my knee shots, thank goodness! No matter how many times I get them, the doc is never quick enough with a band-aid and blood goes everywhere.

I took Jack to Fly’n B for a hike, he loved the snow.

I’m ready for a date. This was James’ Valentines present, listening to LAPOMPE at the Oriental theater.

And a nightcap at Phil’s.

Saturday we went to Wing’s over the Rockies for hot air balloon day, we missed the inflation/glow (or they might not have done it, it was windy), but we still got to walk around the area and James used the flight sim.

We went by Lazy Dog, then the gardening store, then back home. Sunday James did some ubering and Jack and I did a Target Shipt, then I dropped him off at daycare. On the way home from LAPOMPE the other day we saw a cool restaurant, so we had brunch there today. Shrimp and grits at American Elm.

We stopped in to see Bethany, she got moved into her new apartment, the cat is not happy about the change. We went home, made dinner and watched some TV before falling asleep.

Dinners this week – Cajun pork chops with dirty rice and salad, BBQ sliders with baked potatoes, crockpot chicken Marsala with tomato salad, keema aloo with naan and cucumber salad, tofu spinach masala with Couscous salad, pork stir fry with rice, out.

Week four – Did Bible studies, prayed, walked, went to NIA twice, had dates, did 20 push-ups a day. Had water and: 4 cocktails, 1 lemonade, 1 licorice tea, and 1 chocolate cherry mocha. Ate salads with veggies in them (my favorite had sundried smoky garlic roasted tomatoes in it) and snacked on coconut, mango, pineapple trail mix, oranges and apples. Lost 1 pound (so 6 for the month.) And that is the end of the month of Feb.

Weekend and Monday

Our date lunch at Perry’s involved a martini flight and pork chops.

Saturday Jack had some lap time while James was uber-ing around.

We went to LM’s for some girl scout cookie ice cream and then for a walk by the river. Here’s how to catch a Jack, offer ice cream, wait one second.

Sunday we woke up to snow.

We went to Lazy Dog for breakfast and it was warm by the firepit.

Then we took the long way home.

Hannah made dinner and we watched a Mel Brooks movie we’d never seen (The 12 Chairs.) It wasn’t his best movie, but it was funny in spots and a little goofy.

Dinners this week – savory congee with fried spam and salad, sausage and kale soup with pretzel bread, pork and root vegetable stew, pan fried chicken with apple slaw and brussels, pasta with eggplant and salad, fish “fryday” with jambalaya rice and stuffed mushrooms, out.

Savory Congee

• 1/4 cup dried shrimp
• 2 tablespoons dried scallops
• 2 tablespoons safflower oil (olive oil works, too)
• 2 tablespoons minced ginger
• 3 cloves garlic, minced
• 1/4 pound shiitake mushrooms, sliced into 1/4-inch thickness
• 1 cup jasmine rice
• 6 cups vegetable broth
• 3 cups water
• 1 teaspoon salt, add more to taste
• To Serve: sliced scallions, fried shallots, chili oil
• Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge. Rinse the rice once and drain the water.Heat the oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the rehydrated shrimp and scallops to the pot. Use the tip of a wooden spoon or spatula to break the scallops apart. This does not need to be too precise. Add the mushrooms and rice, and sauté for another minute. Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally. After an hour, check the congee to see if the consistency is to your liking. I like to leave the pot uncovered for 15 minutes so that the porridge cools and thickens. If you notice a small film form on the top of the congee, just stir everything before serving. Taste the congee and add more salt if necessary. Serve the congee in bowls. Have sliced scallions, fried shallots, chili oil, and on the side for topping.

Pork stew

• 2 1/2 pound boneless pork roast (Use your favorite cut), cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons extra virgin olive oil
• 2 small leeks, white and green part thinly sliced
• 1 cup chopped shallots
• 4 large garlic cloves, minced
• 1 cup white wine
• 5 medium carrots, peeled and cut into
• 3/4 inch pieces
• 4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
• 2 cups chicken stock
• 1 14.5 ounce can chopped tomatoes
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 10 ounces cremini mushrooms, cut in half
• In medium bowl, toss pork cubes in flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Heat olive oil in a large dutch oven over medium high heat. Place one half on the pork in an even layer in the dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for two to three minutes. Transfer browned pork to a plate. Repeat with remaining pork, transferring to plate when browned.Add leeks, shallots, and garlic to dutch oven and saute for two to three minutes until the leeks are wilted. Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits. Add carrots, potatoes, chicken stock, tomatoes, vinegar, bay leaves, basil, oregano, thyme, two teaspoons salt, and one teaspoon pepper to Dutch oven. Bring to a boil, mixing well. Reduce heat to low and simmer for five minutes. Add pork to the stew, cover, and simmer for 30 to 40 minutes. Add mushrooms and continue simmering for 10 to 15 minutes or until vegetables are tender. Adjust seasoning with salt and pepper to taste.

Monday morning I did NIA and then Grace and I went water sampling.

The week

I’ve been busy, 2 NIA’s, walk, school stuff, reading, started working for Shipt, Mardi Gras date, library, etc.

My walk with James and Jack was chilly…I found Jack’s old coat!

Mardi Gras date night, king cake and Sazerac’s at Englewood Grand.

Last Dragon NIA routine for the week.

Had a yummy salad at Cava with Grace.

Lent started.

It snowed a bit.

I worked Tues, Thursday and today (Friday) for Shipt. I shop (or just pick up) groceries from the store (King Soopers and Target so far) and deliver them to the customer. I had 4 orders on Tues, 2 on Thurs and none (as yet) on Friday. Tuesday was a learning curve, I learned the deliver window is just that, the app sometimes makes it hard to swipe as done for the order, there will almost always be something the store is out of and sometimes the customer doesn’t get back to you right away. But, it was pretty good and I walked almost 3 miles on Tu and 1 mile on Thu shopping (that is an added bonus.)

Looking forward to a date lunch at Perry’s and the weekend.

Weekend

Grace’s last Valentine –

A new Mac and cheese truck was in HR, I had jalapeno popper mac and cheese and mac and cheese egg rolls.

The girls and I met Bethany at the Milk market for Galentines. We took a few pics, had dinner at Kachina tacos/pizza and had some dessert.

Then I took Bethany to Indulge for a cheese board/wine, then I dropped her at home.

Valentine’s morning we dropped Jack at daycare and tried to find a place for brunch, but place after place was booked solid. I finally found a place that opened at 11am and didn’t take reservations, so we went there. We haven’t been to Palenque in a bit and they have good food and drinks, so it was a good find.

They have excellent flan too.

We chilled a bit and went by Phil’s for a Valentine special – a pink squirrel.

We picked up Jack and hung out at home until the girls came back, Taco Bell wasn’t open for dine in so we drove through and ate it at home.

Flowers and presents all around. Jack got a new toy (which he promptly destroyed.)

Dinners – spaghetti and meatballs with garlic bread, (Mardi Gras!) shrimp and sausage creole with rice and corn fritters (and king cake), green chile pork chilaquiles, coconut chicken curry with green beans and sweet potatoes, Thai corn fritters with garlic shrimp and orange salad, out.

Creole shrimp and sausage

• 2 tbsp vegetable oil
• 1 lb jumbo shrimp
• 2 large andouille sausage links chopped
• 1 cup Heavenly Villagio Marzano Tomatoes or your favorite, sliced
• 1 cup Zima Tomatoes or your favorite, sliced
• 1/2 cup chopped celery
• 1 large white onion sliced
• 3 cloves garlic minced
• 1/4 cup tomato sauce
• 1 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp thyme leaves
• 1 tsp red pepper flakes
• 3 dashes of hot sauce
• 3-4 dashes of worcestershire sauce
• 2 bay leaves
• File’ to taste
• (Optional frozen okra, also I just used a can of crushed tomatoes instead of sliced ones.)
• Add the vegetable oil into a large saucepan, then turn the heat to medium. Once the oil is nice & hot add in the onions, and cook for 3 minutes. Next, toss in the celery, and cook for about 3 minutes. Now add in the sliced tomatoes, and stir. Let cook until the tomatoes start to cook down, then add in the minced garlic. Pour in the tomato sauce, and the chicken broth. Stir.Sprinkle in the salt, pepper, thyme, and red pepper flakes. Next add in the dashes of hot sauce, and worcestershire sauce. Stir until everything is combined, then add in the bay leaves.Turn the heat down to low medium, and let the sauce simmer for about 20-25 minutes. Add in the andouille sausage, and stir. Let cook for about 10 minutes.Last but not least toss in the shrimp, stir, and turn the heat off completely. Let stand for about 10 minutes. Serve with hot steamed rice, and enjoy!

Creamed corn fritters

• 1 (14.75-ounce) can creamed corn
• 1 (15.25-ounce) can whole corn kernels, drained
• 1¼ cups all-purpose flour, divided
• 1½ teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 1 cup cornmeal
• 1 tablespoon sugar
• ¼ teaspoon ground red pepper (optional)
• 1 cup whole milk
• 1 large egg
• Canola or peanut oil for frying
• Pepper jelly
• Line a baking sheet with parchment paper. Set aside.In a medium bowl, stir together creamed corn, corn kernels, ¼ cup flour, and ½ teaspoon each salt and black pepper. Scoop mixture into small mounds, approximately 1 tablespoon each, onto prepared baking sheet. Freeze until firm, approximately 1 hour.Place cornmeal in a small bowl. In another small bowl, combine remaining 1 cup flour, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, sugar, and red pepper. In a medium bowl, whisk together milk and egg.In a large stockpot or Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.Dredge each frozen corn nugget first in flour mixture, then milk mixture, then cornmeal. Drop into hot oil, and fry until golden brown, approximately 4 minutes. Drain on paper towels. Serve with pepper jelly, if desired.