I still maintain that stupidity and bad
luck are the sauce that makes the dish.
I'd call it a big stew, one that ought to be sent down the garbage disposal before eating.
More like what we encountered in the sink when
we returned from the Kenai - apparently the
plumber had plumbed the 3rd floor drains, and
the detritus came down and filled up Swisher's
sink. The good news is that it didn't overflow
onto the floor. The bad news is that the condo
handyman couldn't finish the job. The good news
is that the outside plumber fulfilled his
promise to be here before bedtime, and the
problem was solved by snake in half an hour.
Maybe he doesn't want the hassle. According
to some of my friends who have done both,
docting is less stressful than musicing.
Possibly. I can't say I've tried other.
Is that a blessing, and to whom.
People keep telling me I have a pretty good voice. I do well at harmonies but can't sing lead for love or money most of the time. I was never crazy enough to want to do it for a living.
Don't know about your singing voice, but your
spoken voice is pretty melodious.
Quit hamming around.
Hams tend to be ovoid.
I tend to avoid hams, myself.
According to a conductor it might be cannibalism?
Might well be. That's just one of the other
creatures that conductors might be compared with.
Octopi being another? Arms everywhere? Or are they more squid?
Peacocks. Sharks. Buzzards. Turkeys.
Golden raisin chutney
Categories: relish, side, Thanksgiving
Yield: 2 c
1 md onion, peeled and quartered
2 in fresh ginger, peeled, coarsely chopped
2 lg garlic cloves, peeled
2 Tb olive oil
2 sm dried red chili peppers, broken
1/2 lb golden raisins, plumped
1 1/2 ts ground cumin
1 ts coriander
1/2 ts cardamom
2 ts dark brown sugar
1/2 c orange juice
1 1/2 Tb red wine vinegar
Salt and pepper to taste
Degreased drippings from a turkey
1/2 c chicken stock
In the bowl of a food processor, combine the
onion, ginger and garlic. Process to a smooth
paste.
In a heavy skillet, heat the olive oil over
medium heat. Add the chili peppers and heat
until they darken; drain and discard the
chilies. Add the onion paste to the oil in
the skilletand cook, stirring, until softened
and lightly browned. Reduce the heat, add the
raisins, cumin, coriander and cardamom, and
cook for 3 min, stirring constantly. Add the
brown sugar, orange juice and vinegar. Season
with salt and pepper to taste. Cook for another
5 to 8 min, or until liquid reduces and becomes
syrupy. Set aside.
When the turkey is done, degrease the pan juice
thoroughly and return them to the turkey baking
dish with 1/2 c chicken stock. Bring juices and
stock to a boil over high heat and reduce to
1/4 c. Add the chutney and correct the seasoning.
Remove from heat and serve warm, alongside turkey.
Perla Meyers, Spur of the Moment Cook
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