Ann Meekitjuk Hanson [...] born on an island in the Hudson
Strait [to] Commissioner of Nunavut

A long way from nowhere, and it must have been
quite a journey to get anywhere.

Both physically and metaphorically.

And with stops on the way and assistance no
doubt. An inspiration, though, and who does
anything without stops on the way or assistance..

Title: Olive Garden Toasted Ravioli
... Any self-respecting Italian would sooner eat spaghetti from a can!

Perhaps, if the tagline went with the recipe; but I would
rather think that "no self-respecting Italian would eat
spaghetti from a can!"

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it's really sinense.

Apparently, one botanist labeled it Capsicum toxicarium!

Lilli showed me a video of the obviously now-defunct
Danish National Chamber Orchestra playing that most
Scandinavian of pieces, Jalousie, supposedly under the
influence of Carolina Reaper peppers. I don't believe it,
but you can look for yourself - tinyurl.com/chiliklaus
- check out the video that is 4:20 long.

Or see the same thing, giving a hit to the site of
one of the most worthy Classical organizations - https://www.wqxr.org/story/video-orchestra-plays-after- eating-worlds-hottest-chili-peppers/

Chilean meatloaf with layers of sliced potatoes and onions

I don't do the potatoes nor particularly care for them here,
but I'm not a potatohead to begin with.

Potatoes roasted along with onions under beef so that they are
soaked with drippings are quite tasty.

For me it would make more sense to drink
the drippings with a spoon (which I have
been seen doing, by some of you no less),
unless the roast had been oversalted to
begin with, in which case starch might
come in handy.

And there's one in San Francisco [but] they meant San Francisco
de Panama.

I thought the same thing the first time I glanced at what Google dug up
but figured it out on second reading.

San Francisco in California is very expensive
to eat in, anyway. Panama is about half to a
third as costly at the top end, even cheaper
at the low end. Bonnie was parched after refusing
to wear a hat on our walk one day, and we ducked
into a dive bar just before she was set to collapse
from heat exhaustion (it was 86F). So we ordered a
Coke and a Balboa beer, and she gave the waitress a
ten, and she came back with $7.50 or so. Later she
came by with another dollar, either deciding not to
charge us the gringo tax or having actually miscounted.
It was a 12 oz Coke and a 23-oz beer. Buck and a half.

Title: Step-By-Step: Troubleshooting Meat Loaf
PROBLEM: Sides of meat loaf remain crustless. SOLUTION: Loaf pans
expose only one side of the meat loaf to browning heat. By opting
for a free-form loaf, we achieved an all-over browned crust.

M's solution 1: make burgers instead. They're
way more ecologically sound, anyway.

M's solution 2: get over it and learn to
love flabby meatloaf (which I do).

PROBLEM: Meat loaf sits in an unappealing pool of grease. SOLUTION:
Baking directly on a sheet pan provides no outlet for exuded grease.
A foil base, poked with holes and set on a cooling rack, lets juices
drain as the loaf cooks.

M's solution: pour the stuff off periodically
during the cooking. You'll need a couple of
sturdy potholders, but it's not difficult.
Remember not to waste the fatty liquid, which
tastes good.

M's ideal solution: learn to like the grease.

A simpler, better and easier way: I have a perforated drip tray
insert which fits into a bread loaf pan that lets the juice drain
away. The pan juices can then be saved and used to make gravy. -JW

And in fact that's what a lot of people do.

... Anything can be improved, but that doesn't mean it should be.

Improvement is a matter of opinion mostly, anyhow.

+

... Authentic is authentic. And Good is good.

I've no quarrel with that, but if you claim something's
authentic, it should be authentic. If you claim
something is good, it damned well better be good.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Spanish Rice
Categories: Rice, Mexican, not authentically anything, possibly good
Servings: 6

1 c Uncooked rice
1 tb Bacon Fat
1 tb Green Chili or Bell Pepper
1 Onion Chopped
1 sm Clove Garlic Chopped
1 ts Salt
1 tb Chili Powder
1 c Tomatoes (Canned)
1 lb Ground Beef
1 1/2 c Water

Heat one half of the fat in frying pan, add rice and fry to a light
brown,
stirring occasionally to prevent burning. Remove rice, add remaining fat,
then fry the hamburger, onion, garlic and chili pepper about 10 mins.,
add
salt, tomatoes and chili powder, which has been disolved in 1/4 c cold
water. Allow the mixture to cook a few mins., then mix with rice. Pour
into a baking dish, add remaining water and bake until rice is tender,
About 45 mins., in a moderate oven 350 to 370.

Very easy, Good and easily doubled.

Source unknown

MMMMM
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