At the National Archives 7:pm in DC. Sept 15, 2011. I’d consider going but I don’t think I will. It’s free. (I can’t get a good link for the National Archives. It must be on the DNS level.)
They will be discussing the Cuisine of Mexico. I met Ms Kennedy this June while waiting for a plane back to Richmond at DFW.
Yo y la maestra.
My colleague, Fraulein Doktor Worley, who teaches Rhetorick & Lit out at the Harvey Mudd/Claremont/Pomona Snake U. edutopian megaplex out in Las Califas showed this to me. I guess this is what happens after the Kraken is unleashed. Calamarónes sinverguenzas!!
Que sabroso! Calamarones!
We were out of raisins/currants and I had a mess of fresh spinach. This is what I did.
Sautéed spinach & apples:
- 1 1/2 lbs fresh spinach, cleaned, stemmed, & washed in cold water three times. Allow to dry before cooking.
- 1 1/2 tbs pine nuts.
- 1 apple, peeled, cored, & chopped.
- 1 clove garlic, crushed.
- 1 tbs olive oil.
- 1 tbs unsalted butter.
- 1/2 lemon.
- salt & pepper to taste.
Heat oil and add butter to melt. Sauté pine nuts & garlic until golden. Add apple. Add spinach in batches as it cooks. When all spinach is cooked, squeeze lemon half over dish and add salt & pepper.
Serve with a salad, bread, and white wine. Perhaps an Albariño.
A chicken ain’t nothin’ but a bird by Louis Jordan and His Tympany Five.
Think I will cook some this weekend. Find me some virtuous chickens. Seguro que hell yes!
I was wondering what to do with a few nice lamb chops I had gotten from the Jerusalem Halal butcher shop on Hull & Turner and didn’t want to do anything that was too involved. I found this recipe for lamb stew with apples in Penelope Casas’ DELICIOSO: THE REGIONAL COOKING OF SPAIN.
- 1 tsp olive oil
- 1 lb boned lamb
- freshly ground pepper
- 1 apple, peeled cored & chopped
- 1 med onion chopped
- 1 med tomato, peeled, seeded & chopped
- 1.5 cups of dry white wine
Set the oven for 350F. Heat the oil in an ovenproof casserole (I use my trusty cast iron dutch oven) and brown the meat on all sides, spinkle with salt & pepper. Stir in the fruit & veg, cook for a bit, add the wine & adjust the seasoning. Bring to a boil, cover, & transfer to oven. Cook for 1.5 hours, add in some wine or chicken stock if the liquid cooks away.
Estofado de Cordero con Manzana