As Swisher was at the doctor's, I joined Lilli for
breakfast this time. She had a normal meal, and I got
12 oz of sausage gravy and a quart of blueberries.
Both were quite good, but I discovered during this
adventure that I must have taken overadvantage of my
newfound lactose tolerance. For this meal and the next
two I dosed myself appropriately on lactase pills but
ended up (tmi) flatulating for 24 hours afterward. The
fiber in blueberries probably had something to do
with it as well.

Swisher was supposed to revisit at 10, but he was an
hour and half late; I was beginning to be concerned
that he'd been detained by the (medical) authorities
when a knock came at the door. What happened - he'd
been forgotten in a corner at the doctor's office. I
suppose too little attention is better than too much.

By way of atonement, he took us to his favorite
neighborhood Mexican joint, La Hacienda, for lunch.

He ordered the chorizo and eggs, which was good,
but he noted nutmeg in the sausage spicing! I took
a taste and decided that there was also cinnamon
and allspice, so the sausage tasted like British
Isles black pudding more than any kind of chorizo
I've ever encountered. It was also reminisceht of
the blood sausage dessert that Antonio Vigario had
introduced me to almost a quarter century ago in
Lisbon.

Lilli's cheese enchilada with rice and beans had
no surprises attached to it, and she surprisingly
ate the whole large plateful.

I ordered chile colorado, having a pretty good idea
of what that's supposed to be like. What came -
well, first let me tell you a tale of Natalie's in
Cambridge in 1972. I went there with my friend
Chuckles and ordered something normal, maybe white
clam, of which I was fond, but he decided to go
out on a limb and get what was represented as
spaghetti with Calabrese sauce. It turned out to
be canned tomato sauce with slices of onion and
green pepper, neither prebrowned but stewed in the
red stuff until limp. Nothing else, no garlic, no
herbs, no salami (which most say Calabrese is
supposed to have), worst of all, no olive oil or
in fact fat of any kind. It was five kinds of nasty:
nasty, nasty, nasty, nasty, and nasty. I would have
sent it back with a death threat to the cook, but
he ate it down stoically and pronounced it good.
He is now chief medical officer at a famous mental
hospital, and I am not, what can I say. Anyhow, this
stuff was almost exactly the same as that nightmare
sauce, which I remember from 45 years ago, totally
unseasoned, even without cumin, with bits of beef
boiled in it. At least some of the beef was chuck
rather than the top round promised on the menu. It
was served with what I refer to as a trick pepper
- looked like a jalapeno but maybe an order of
magnitude hotter, numbing my mouth but not enough
to let me tolerate the dish. Also - a big tub of
sour cream and a couple tortillas, both of which,
along with the salty red rice and Swisher's hot
pepper and part of mine, I took home for later. I
reluctantly ate the meat out of the red mess and
enjoyed the beans, which were salty but quite
palatable. And left hungry, something that never
happens at a Mexican restaurant.

Back at Geezer Gardens I had a late afternoon snack
of that rice plus the rest of my sliced-up pepper.

At dinnertime I took some leftover suet and top
sirloin from previous adventures and minced them up
with thyme, an onion, and some garlic that I found
in Swisher's stash, plus the sour cream from the
restaurant. Stroganoff, I called it, and we ate that
over noodles. It was okay. Oh, also I added some
ground porcini to lift the flavor. I'd asked Swisher
if he had any porcini left, and he said, in that loud
half-deaf voice, you mean mushrooms? Which was not
what I wanted to hear, because Lilli, who was in the
room, can't stand mushrooms. They went in anyway,
and she ate her serving anyway.

At 8:30 we decided to head to the airport and see if
we could get into the Boardroom. In theory we ought to
get in in several ways. I have a United Club membership,
and Alaska has reciprocal member privileges in Seattle,
Portland, and Anchorage, trading for Alaska flier
privileges in Minneapolis and DCA; only catch is that
United hasn't sent me my card yet, and the rules are
very clear that I get Alaska access only with a card, as
the companies' computers don't talk to each other well.
Lilli explicitly has access to all Alaska lounges through
Priority Pass, subject to "capacity controls." The catch
here is that here the staff puts out a "we are not admitting
Priority Pass members due to capacity issues" sign in
the morning - Bob W has seen them haul it out at 5:30,
and it was in place at 9 something when we got there. She
also has access for herself and a guest through an old
reciprocity with American, which has been divorced from
Alaska for a year now. This last is what worked.
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On 07-24-18 13:23, Michael Loo <=-
spoke to All about 52 last Anchorage day <=-

He ordered the chorizo and eggs, which was good,
but he noted nutmeg in the sausage spicing! I took
a taste and decided that there was also cinnamon
and allspice, so the sausage tasted like British
Isles black pudding more than any kind of chorizo
I've ever encountered. It was also reminisceht of
the blood sausage dessert that Antonio Vigario had
introduced me to almost a quarter century ago in
Lisbon.

I had black pudding in Ireland, and I cannot imagine any sausage tasting anything like that abomination.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cassoulet
Categories: Meat
Yield: 4 Servings

2 lb Oscar Mayer Ground Pork
-Sausage
1 lb Can kidney beans, drained
1 lb Can white beans, drained
1 lb Can sliced carrots, drained
1 lb Stewed tomatoes
1/8 ts Garlic powder OR
1 Garlic clove, minced
1 tb Dried parsley flakes
4 sl Oscar Mayer bacon

Preheat oven to 350 degrees F. Cook pork sausage in skillet over
medium heat, stirring with fork as it browns. When browned
throughout, remove sausage with slotted spoon and drain on absorbent
paper. Combine sausage with remaining ingredients except bacon, in
2-quart crock or bean pot. Top with bacon slices and bake 45 minutes.
Makes 8 servings.

I sometimes use a pound of smoked sausage such as Polish sausage and
cut it into thin slices. Omit the browning step and just combine all
the ingredients and bake. I also leave off the bacon when I do this.
Has been a favorite here for years.
From: Favorite Brand Name Recipe Cookbook)

From Internet mailing list, brand-name-recipes@frontiernet.net

From: Skeeter <prissb@kynd.Net> Date: Thu, 30 Jul 1998 23:01:09

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:18:12, 25 Jul 2018
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Quoting Dale Shipp to Michael Loo <=-

I had black pudding in Ireland, and I cannot imagine any sausage
tasting anything like that abomination.

I can add that the chorizo was unlike any I've had before, and I like chorizo.
I wont order it again, there. But as I've told others, you don't really want to know what's in chorizo. I told Michael once, it contains all the stuff that's unsuitable for making gelatin.

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Quoting Dale Shipp to Michael Loo <=-

black pudding in Ireland [...] abomination.

There are different styles. I dislike the ones that are mostly blood
and cereal grains especially if the sausage bursts while frying to
serve hot and the interior has a "sandy" texture. I do however enjoy
heart and tongue sausage where the sausage is stuffed with chopped,
cooked organ meats and the blood is diluted with a high gelatin
broth. The latter is always served as a cold cut.

Like this: www.stiglmeier.com/product/blood-and-tongue-sausage/

cassoulet nor do I know exactly what constitutes one.

It's basically a white bean casserole baked with three kinds of
meat. The usual in the fois gras farming part of France is duck or
goose legs plus fresh pork and sausage. Ideally one of those meats
is smoked. But it can be made with ham, chicken, partridge or rabbit
as well so long as there are three meats involved that complement
each other. Typical seasonings include onion, parsley, thyme, bay
leaves, white wine and just a little tomato sauce and but no
mustard, and little or no sugar or molasses like Boston baked beans.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Terry's Cassoulet
Categories: French, Beans, Chicken, Pork, Sausage
Yield: 12 Servings

3 lb Dried large white beans
Water
1 tb Salt
1 ts Pepper
1 Ham hock
1 Onion
6 Whole cloves
2 Carrots, sliced
1 tb Fresh thyme
1/2 lb Salt pork, diced
6 Chicken legs
1/3 c Vegetable oil
1 c Chopped onions
2 Cloves garlic, minced
1/2 lb Garlic sausage
1 c Fine dry bread crumbs
3 tb Butter, melted

Place beans in a pot or large bowl and cover generously with
water. Soak overnight. Drain beans and place them into an 8-quart
electric roaster oven or ovenproof heavy pot; cover with fresh
water.

Add salt, pepper, ham hock, onion studded with cloves, carrots,
thyme and salt pork. Cover and bake at 350 for 1 1/2 hours, adding
water if necessary.

Brush chicken with oil and broil 20-25 minutes 8 inches from heat
source. Turn, brush with oil and broil 15-20 minutes. Set aside.
Drain drippings into skillet. Add onions and garlic and cook until
tender.

Remove ham hock from beans and cut meat into 1-inch cubes; discard
bones. Cut sausage into 1-inch pieces. Stir onions, ham, sausage
and chicken into beans.

Cover and bake 30 minutes. Mix bread crumbs with butter and
sprinkle over beans. Cook 15 minutes, uncovered.

Garnish with freshly chopped parsley or parsley sprigs, if
desired. Serve from cooking pot.

From: Terry Van Kirk

MMMMM



Cheers

Jim


... At one point in my life I was briefly Pi years old.

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