And now I realize the annual “charity” fundraisers are just carrying on the tradition of Winterhilfswerk.
Tip from Debby Witt at National Review.
It’s not uncommon here to see chickens roaming in their owners’ homes or even roosting in bedrooms, often with diapers on, according to Leslie Citroen, 54, one of the Bay Area’s most sought after “chicken whisperers,” who does everything from selling upscale chickens and building coops to providing consultation to backyard bird owners. Her services cost $225 an hour. Want a coop and walk-in pen (known as a run)? You can expect to pay $4,000 to $5,000 for a standard setup.
Fools and their money. But as Kid Creole and the Coconuts sang “Whatcha gonna do when the money’s all gone?”
Tip from the Instapundit, where not everyone is willing to just give in to the absurdity.
Holy hellfire sh*t! It turns out tequila is a health food! It’s a probiotic, no less. I say ¡Salud!
So I was suddenly confronted with a windfall of canned shellfish when our local WalMart Neighborhood store closed this month. I decided to get even more serious about recipes based on McIntosh’s Tin Fish Gourmet. She gives a simple recipe for Oyster and Artichoke Stew, which I embellished beyond all recognition into this rich, creamy (and low-carb) soup:
Saute the carrot, celery, and red onion slices in oil until the onion is transparent, then add the artichoke hearts, reserving the liquid for a bit later. When everything is nicely sauteed, set these vegetables aside. Add the butter and flour to the pan, and whisk into a roux. When the roux is bubbling and starting to darken, add the liquid from the artichoke hearts and any liquid from the tinned shellfish to make a sauce. Once it comes to a boil, add the sour cream and enough milk to get a creamy soup consistency. Add the sauteed vegetables and the shellfish, and bring to a boil. Then turn off the heat.
Serve in shallow soup dishes, topped with 3 or 4 slices of avocado and some of the green onion. This cries out for a dry white wine on the side.
Some time ago, I promised I’d report on my attempts at recipes from Barbara-Jo McIntosh’s Tin Fish Gourmet. As usual, I didn’t read the cookbook so much as fixed recipes, but as more of a guide. So I combined elements from two different recipes, “Christmas Eve Oysters” (p 82) and “Shrimp and Spinach-Stuffed Tomatoes” (p 133). The result is delicious.
So here’s my first offering: Oyster-Stuffed Tomatoes.
With a paring knife, cut off the tops of the tomatoes, removing the stem. Then use a melon baller to scoop out most of the flesh of the tomatoes (save this for your soup or sauce stock). Dice the mushroom to pea size, and slice the green onion finely. Mix mushroom, onion, capers, cheese, and oysters in a bowl, using the oil from the tinned oysters to moisten the mixture. Spoon mixture into the tomatoes. Place stuffed tomatoes in a shallow, foil-lined pan, and broil for 10 minutes. Serve immediately.
My wife’s only complaint was that the tomatoes should have been bigger, with more stuffing.
So the Mrs and I were sitting in a cafe at the Denver Airport a couple of weeks ago, snacking on a big plate of nachos, and I got this goofy idea. The nachos are tastiest down at the bottom, when the chips start getting soggy, and there’s a lot of melted cheese left on the plate. So why not take it to an extreme? Back home, I tried it out, and ¡mira! it’s good.
Nacho Cheese Soup
Saute the peppers and onions in some olive oil until the onions are translucent, and set aside. In a large saucepan, make a roux with the butter and flour. When it’s bubbling and starting to brown, add the chicken stock and wisk into a gravy. Then add in the cheesy cubes, wisking as they melt. Then add the grated cheddar. Then add the sauteed peppers and onions, and remove from heat.
Just before serving, stir in the chopped tomatoes (you want them cool and firm, not cooked). In each serving bowl, place a half-dozen tortilla strips, fill with soup, and garnish with more chips, 3 or 4 avocado slices, and some sliced olives. Serves two or three.
Update: Gustavo Arellano takes a chainsaw to the media in a quick history of the nacho:
But the death of the 84-year-old San Antonio native Frank Liberto is a reminder that cultural appropriation’s biggest enablers aren’t entrepreneurs but rather clueless reporters who’ll swallow any Montezuma’s Revenge that PR hacks and Google feed them. Liberto died on November 6, one day before National Nachos Day….
Liberto didn’t invent nachos. That genius was Ignacio “Nacho” Anaya, who whipped up a quick meal of fried tortilla strips, melted cheese, and pickled jalapeños for hungry American military wives at his Piedras Negras restaurant in 1943. But facts didn’t stop the San Antonio Express-News, San Francisco Chronicle, and Washington Post from calling Liberto the “Father of Nachos,” even as they all acknowledged Anaya’s innovation—and betcha more media outlets will do the same in the days to come.
Media love to use the Big Lie…
Tip from Maggie’s Farm
At last, we tinned fish eaters will have our day! Aaron Gilbreath pens an Ode to Canned Fish, and it’s a treat.
Tip from American Digest, which is patronized by a band of deplorable band of canned fish and (gasp!) Spam eaters.