Zucchini, as with villainesses named Natasha, are
to be dreaded.
And like Natasha, it's generally not bright enough to be feared too
much. More of an "Oh crud, here she comes again".
Here's a question: why is the "seasonal vegetable"
zucchini in every season? So we went to this Mexican
restaurant a week ago, and my pato en mole was listed
as coming with seasonal mixed vegetables, which turned
out to be a few shreds of wilted spinach, about 5 kernels
of corn from a freezer bag, and a mixture of seasonal
yellow and green squash. Luckily there was a very nice
chilpotle salsa that didn't have anything to go with it,
so I drowned a few slices of the green in the sauce, which
took good care of the sauce but not the zucchini.
night vision.
I need all ten of them and then some.
That's a problem.
It's getting out of hand.
That sounds like me this morning. The weather made one leg cramp up
when I tried to get out of bed. This standing up stuff some days
gets to be a bit much.
With these eyes, sometimes this reading the echo
gets to be a bit much. I guess, as with standing up,
it's better than not being able to do so.
He can't hear anyone complaining, after all. Then again after the
idjut uses the system long enough he can't hear anything else
either.
A situation where a potentially beneficial
technology has worked in disastrous ways.
It's irony at its finest. Also stupidity. Meanwhile, I use ear
The law of unintended consequences, it's called.
plugs so I can hear what I'm doing in church when the music is
playing.
Pray for ear protection?
Huey Lewis? That's News.
I never encountered him, but some of my friends
went to high school with him so am one degree of
separation from him. Also two degrees away from
Huey Newton and Huey Long.
Heart of Rock and Roll, Kingfish, and all served up by the Black
Panthers?
I knew people who knew Angela Davis. My committee
chair's (0) great-aunt (1) was friends with Huey Long (2).
---------- Recipe via Meal-Master (tm) v8.00
Title: Shrimp Creole
Categories: Main dish, Fish, Cajun
Yield: 6 servings
2 lb Fresh shrimp, heads off 1 qt Water
1/2 c Vegetable oil 3 ea Med. yellow onions,
chopped
2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped
fine
10 ea Lge. tomatoes, peeled&seeded 2 ts Salt
1 ts Ground red pepper 1/2 ts Ground black pepper
1/2 ts Ground white pepper 1 tb Fresh thyme or 2 t
dried
1 tb Fresh basil or 2 t dried 1 1/2 ts Sugar
5 ea Bay leaves 1 c Green onions, chopped
1 c Parsley, chopped
Peel and devein the shrimp. Place heads (if you have them), and peels in
a
small saucepan and add the water. Bring to a slow boil over medium-high
heat and let boil slowly for 15-20 minutes. Strain and discard the heads
and peels.
Place the oil in a Dutch oven or other large, heavy pot and place over
medium-high heat. Add the onions, peppers, and celery and saute stirring
often, until the vegetables are very soft, about 45 minutes. Stir in the
tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to
simmer. Reduce heat to medium and let simmer for 2 hours, stirring
occasionally, This is your creole sauce; it can be prepared 1 or 2 days
in
advance and stored in the refrigerator (I find the sauce is even better
after sitting a couple of days in the refrigerator).
When you are ready to serve, return the sauce to a simmer and add the
shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green
onions
and parsley and let cook for 1 minute more. Serve on flat plates over
beds
of rice.
Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole
as
above, but add about a pound of cubed ham and a 4-ounce can of tomatoe
sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil
or
steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya
base) by adding the shrimp, green onions, and parsley as above. (If you
are
using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add
the ham and tomato sauce, and proceed as above. Return the shrimp to the
pan at the end of cooking.) Place the hot, cooked rice in a large bowl,
pour the jambalaya base over, mix well, and serve.
You can also prepare this dish with sausage instead of ham. From Alex
Patout's "Cajun Home Cooking"
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