many of my friends have given up on pets.
Putt was a car. Genie is the cat. She's more of a furry slave
driver, but I don't complain much.
Oh, a car, I thought you said cat.
One key off on a QWERTY, but nope. Cats don't have four cylinders as
Putt allegedly did.
Many of my friends have given up on cars as well.
In a hunger situation or even a politeness
situation I might be inclined to let things slide,
but if there's an alternative, I take it.
When you come to a fork in the road, take it.
- attributed to Yogi Berra
I have to at least try to eat the whole wheat stuff, generally.
I'm in the minority among those who have
addressed this issue here.
That's always a possibility.
It it smells like a pig ... .
Make bacon out of it.
One hopes. Or not. Some people react to things as simple as raw vegetables in quantity. You don't generally have the problem of
course.
There was a raw vegetable component, but the one
person who can't do them simply avoided them.
One problem down.
An easier and cheaper way would not to offer
a raw vegetable component. I recently read an
article in The Atlantic about this Canadian
psychologist Jordan Peterson and his daughter
Mikhaila who are eating and apparently thriving
on an all-meat-all-the-time diet (more specifically,
beef, salt, and seltzer, nothing else). My kind of
family, my kind of diet!
That was in the days when there were real railroads instead of
what
we've got now.
Shortsighted politicians of whatever stripe,
and we're reaping the malefit fifty, eighty
years later.
Sow the wind, reap the whirlwind as it were.
Enough of that, young lady.
I've met vegan Republicans before. Carnivore
lefties, too.
Any vegetarian Libertarians?
Many friends of mine are libertarians. Some are
vegetarians. So - yes.
Empanadas de Viento (Empanadas with Queso Fresco)
Categories: Ecuadorean, Chicagoan, dairy, starter, celebrity
Serves: 12
2 c all-purpose flour, sifted
1 ts kosher salt
2 Tb granulated sugar
1/2 c vegetable shortening
1 lg egg yolk
1/2 c cold water
h - Empanadas
1/4 lb queso fresco, grated (2 c)
2 qt vegetable oil, for frying
1/4 c granulated sugar, for sprinkling
Pickled onions, for serving
h - Aj˙ costeno for serving
1/2 red Fresno chili, seeds and ribs removed, finely diced
1/2 plum tomato, finely diced
1/4 Spanish onion, finely diced
2 scallions (white and green parts), finely chopped
2 Tb minced fresh flat-leaf parsley
2 Tb minced fresh cilantro
2 Tb distilled white vinegar
2 Tb freshly squeezed lime juice
1 Tb extra virgin olive oil
1/2 ts agave nectar
Kosher salt
To make the dough, sift the flour, salt, and sugar
together in a bowl. Use a pastry blender to cut the
vegetable shortening into the dry ingredients until
it is fully incorporated. Add the egg yolk and mix
well. Adding 2 or 3 tablespoons at a time, knead in
the water with your hands until a smooth dough forms.
Pat the dough into a round, flat disk and wrap it
tightly in plastic wrap. Refrigerate at least 1 hr
or up to 1 day before making the empanadas.
To assemble the empanadas, divide the chilled dough
into a dozen 1" balls. Using a manual tortilla press,
a rolling pin, or the heel of your hand, press each
dough ball into a circle about 1/2" thick and 6" in
diameter. Mound 2 Tb cheese in the center of each
round and fold the dough over to form a half-moon.
Use a dinner fork to crimp the outer edge. Or use a
plastic empanada press from a Latin market.
To cook the empanadas, heat the oil to 350F in a
pot, using a thermometer to monitor temperature.
Line a baking sheet with parchment paper. Fry the
empanadas in batches until they are golden brown
and crispy, 3 to 4 min each, turning once in the
oil. Drain them on the baking sheet and sprinkle
with sugar before serving with pickled onions and
aj˙ on the side.
Aj˙ costeno - Combine all the ingredients in a
bowl, except for the salt, and mix well. Remove
half of the vegetables and set aside in a
separate bowl. Pulse the remaining half in a
food processor only until the vegetables are
finely chopped; it should not be a smooth sauce.
Fold in the reserved vegetables. Season the sauce
to taste with salt. Chill before using.
Jose Garces
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