tag:blogger.com,1999:blog-44861904779735694442024-03-19T17:35:02.726-05:00Down to Earth: 9 Stories Above PilsenA 21st Century Attempt to Regain a Communion with the Food I EatBigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4486190477973569444.post-59415978807905050762012-07-06T22:02:00.001-05:002012-07-06T22:02:22.414-05:00Back at the range....<div class="separator" style="clear: both; text-align: center;">
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My Graduation Present from my </div>
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Family</div>
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It's been a long time since my last post.<br />
<br />
I've since graduated with a Certificate in Professional Cookery from the esteemed Kendall College and I've begun building Wit's End Catering, Inc., with the help of Kathy, my beloved wife.<br />
<br />
But one thing that I haven't done much is COOK! As I have sat at the computer, developing and pricing menues, Kath has been doing all the cooking for us. She is a great cook and the food has been wonderful, but please... I didn't spend a whole year doubting myself and getting hassled by chefs with 35 years of experience for nothing!<br />
<br />
Tonight's Main Dish: Chinese Jamaican Fusion Grilled Chicken... my own recipe.<br />
<br />
Marinade:<br />
Juice of two limes<br />
Juice of one orange<br />
1 Finely Minced Jalepeno<br />
1 Finely Minced Small White Onion<br />
5 Cloves of Garlic, Finely Minced<br />
3 Tbsp chiffonade of Cilantro<br />
3 Tbsp Toasted Sesame Oil<br />
1 Tbsp Chili Oil<br />
1/3 to 1/2 cup Kikkoman Soy Sauce<br />
6 or 7 Grinds of Black Pepper<br />
1 1/2 tsp Chinese Spice Powder<br />
<br />
Combine all of the above ingredients and marinated one cutup Fryer Chicken for 2 to 3 hours.<br />
<br />
Grill chicken over medium coals for 45 to 50 minutes, turning every 7 minutes.<br />
<br />
Meanwhile, bring leftover marinade to boil and add about 1/2 cup of honey. Use as a baste the last 10 minutes of grilling, making sure you don't let the baste burn.<br />
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This is seriously good!!!<br />
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BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-17839181757662694572011-06-24T14:56:00.003-05:002011-06-24T22:44:09.277-05:00Family Cooking...<div class="separator" style="clear: both; text-align: center;"><strong>Family Cooking...</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-moZMWnCCBzw/TgTWVmV6d4I/AAAAAAAAAaw/Hd1FDURtWmA/s1600/Dan+and+Kath.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" i$="true" src="http://4.bp.blogspot.com/-moZMWnCCBzw/TgTWVmV6d4I/AAAAAAAAAaw/Hd1FDURtWmA/s400/Dan+and+Kath.JPG" width="400" /></a></div><div align="center">Dan and Kath Begin Plating</div><div align="left"><br />
</div><div align="left">Every Wednesday for the last six weeks or so, I have been trying to do a cooking lesson for the kids. In this day and age, it is just too easy for families to be kept apart by busyness. I know that I regret wasting a lot of the time I put into church music while the kids were growing up because my schedule kept me from attending several of their high school events. If I had it to do over again, I would definitely put a little less effort into church and a little more effort into attending their school events.</div><div align="left"><br />
</div><div align="left">But, it's too late for that.</div><div align="left"><br />
</div><div align="left">So, how about a little family time cooking? I truly believe in the power of the table to bring people together. A glass of wine, enjoyment of the fruit of God's earth, and great people add up to time well spent.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGMm6HmlwbSxZb7NuCA3ACf3-V6j61W0KGWVjORo9A0E7cmfSp-oG6NlWkOB2BjydXPbl31Ie3Za0iRJl2bUJ3u2H_L9P11rWppdMcSifHnh95Q7Qp4ZEvLeg-GDAJQsAPYx1g3lQdoni/s1600/Dan+and+Dad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGMm6HmlwbSxZb7NuCA3ACf3-V6j61W0KGWVjORo9A0E7cmfSp-oG6NlWkOB2BjydXPbl31Ie3Za0iRJl2bUJ3u2H_L9P11rWppdMcSifHnh95Q7Qp4ZEvLeg-GDAJQsAPYx1g3lQdoni/s400/Dan+and+Dad.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Dad and Dan (I'm only bigger because of the angle of perspective... uh...yeah.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This past Wednesday we made a court boullion, poached Chilean Sea Bass in it, then made a Red Pepper Coulis and used it as the sauce for a Pan Seared Chicken Breast, boiled red new potatoes, and made Sugared Strawberries with Marina Amusin's Apple Cake.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here are some of the recipes:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Court Boullion</div><div class="separator" style="clear: both; text-align: left;">1/2 gallon water</div><div class="separator" style="clear: both; text-align: left;">3 fl.oz. White Wine Vinegar</div><div class="separator" style="clear: both; text-align: left;">1 fl.oz. Lemon Juice</div><div class="separator" style="clear: both; text-align: left;">12 oz. Mirepoix</div><div class="separator" style="clear: both; text-align: left;">2 bay leaves</div><div class="separator" style="clear: both; text-align: left;">1 tsp. crushed black peppercorns</div><div class="separator" style="clear: both; text-align: left;">1 pinch dried thyme leaves</div><div class="separator" style="clear: both; text-align: left;">1 bunch Parsley stems</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Combine all the ingredients in a pot and bring to a boil.</div><div class="separator" style="clear: both; text-align: left;">2. Reduce to a simmer and cook for 45 minutes.</div><div class="separator" style="clear: both; text-align: left;">3. Strain through a chinois and use or cool for keeping. It can be frozen easily.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There are several things that you can do with a court boullion, many of them centered around fish. Many times the broth is used to poach fish. Simply take a fish or fish fillet and put it in the court boullion at 160 to 180 degrees F. Keep it at that temperature and if the broth doesn't cover the fish, cover the fish with parchment paper to help it cook. Cook for 10 minutes per inch of fish thickness at its thickest point. This method produces a perfectly cooked piece of fish which emphasizes the delicate flavor of the fish. Danny actually doesn't like fish this way because he enjoys fish as an accent flavor to his hotly spiced dishes. There is no right or wrong, but as time goes on he might learn to appreciate more nuance in his flavors. If not? Hey... nothing wrong with blackened fish fillets!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Od6vu9RLTkY/TgTg9Nq__OI/AAAAAAAAAbA/u2Wa_fi8f6M/s1600/Bass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" i$="true" src="http://4.bp.blogspot.com/-Od6vu9RLTkY/TgTg9Nq__OI/AAAAAAAAAbA/u2Wa_fi8f6M/s400/Bass.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Chilean Sea Bass in White Wine and Vinegar Butter Sauce</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The White Wine and Vinegar Butter Sauce actually represents a failure of sort. (Can you have failure in the same room as your beloved children and grandchildren? I think not.) We were actually trying to make a beurre blanc, but Danny didn't quite get the hang of whisking the butter into the wine-vinegar reduction. No problem... we ended up with a delicately flavored clarified butter that worked quite well. (Unless you like Blackened Chilean Sea Bass!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(A word about Chilean Sea Bass. It is an incredibly wonderful, nicely textured fish that is being driven to extinction in many of its natural fisheries. Normally, I would never buy it. However, there exists a small fishery off of Paraguay that has developed techniques and an action plan to maintain and repair its Chilean Sea Bass fishery. The guy we ate Wednesday was one of those fish. It is an incredible pain in the ass, but you really do need to know where your fish is coming from and the impact you have on our oceans' resources when you eat fish.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Red Pepper Coulis</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 Whole Red Peppers</div><div class="separator" style="clear: both; text-align: left;">1 fl.oz. Olive Oil</div><div class="separator" style="clear: both; text-align: left;">2 oz. finely chopped Onions or Shallots</div><div class="separator" style="clear: both; text-align: left;">2 tsp. finely chopped Garlic</div><div class="separator" style="clear: both; text-align: left;">5 fl.oz. White wine</div><div class="separator" style="clear: both; text-align: left;">8 fl.oz Chicken or Vegetable broth</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. white wine vinegar to adjust taste</div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper TT</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Char peppers over open flame or under broiler, sweat in a bowl under saran wrap. Take off the char and julienne the peppers.</div><div class="separator" style="clear: both; text-align: left;">2. Sweat garlic and onions or shallots in olive oil until translucent.</div><div class="separator" style="clear: both; text-align: left;">3. Add the peppers and white whine and cook until au sec (fluid has boiled off and none remains)</div><div class="separator" style="clear: both; text-align: left;">4. Add chicken stock and cook for 15 minutes, reducing volume by a third.</div><div class="separator" style="clear: both; text-align: left;">5. Puree in a blender, adjust salt and pepper, and hold for service.</div><div class="separator" style="clear: both; text-align: left;">6. If the coulis is too runny, put in pan and gently simmer until thicker in consistency.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Danika asked, "Why char the peppers?".. You could just add the peppers and sautee until soft, but the char adds a lot of flavor to the final sauce even though you remove the char before using the peppers.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhaOihtAAH8pUIOUPTtSEaR5VO6HnVyoYboxHpl7wSXYD79yFkIW1PZQo-5DUkizLftCZEwDkbMH_nlMSE6MZDx8dZn9ZVl4DDfvHdx6-vfFl71Wji5GyqGLBkZgs_xBDIyc8MJoTs3zd/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhaOihtAAH8pUIOUPTtSEaR5VO6HnVyoYboxHpl7wSXYD79yFkIW1PZQo-5DUkizLftCZEwDkbMH_nlMSE6MZDx8dZn9ZVl4DDfvHdx6-vfFl71Wji5GyqGLBkZgs_xBDIyc8MJoTs3zd/s400/photo.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Pan Seared Chicken Breast and Red Pepper Coulis</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com0tag:blogger.com,1999:blog-4486190477973569444.post-43416801876195881682011-06-08T01:33:00.000-05:002011-06-08T01:33:45.410-05:00The Frug...<span style="font-family: Calibri;"> <div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">Influences on my Culinary Career...</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">Jeff Smith, an ordained Methodist minister, became a wildly popular television chef during the 1980s and early 1990s. His shows fanned an already burgeoning interest in cooking across a wide swath of America. His warm, exuberant style and emphasis on the communal nature of the eating experience struck a chord among his viewers. He has been mentioned, in terms of influence on America cooking, as being similar in importance to Julia Childs, even though their respective levels of professional training are analogous to the difference between night and day. His career ended in the early 1990s, after a rash of publicity surrounding his alleged sexual involvement with underage boys during the 1970s became widely known. Even though there never was a definitive trial arising from the allegations, the fact that he and his insurance company paid out five million dollars to the plaintiffs to end the suit just days before the trial, led most to believe in the veracity of the complaints. (Behrens, 1998) Mr. Smith spent the days after his TV collapse cooking for many charity events in the Seattle area. He died in his sleep on July 9, 2004, and was buried in a private family ceremony. (Blake, 2004) Why would I even consider a likely pedophile, certainly untrained, chef as the most influential chef in forming my views on cooking? It has to do with the timing.</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">As I was raising my family in the mid-1980s, I was looking for something extra to add to my meals. Large grocery stores didn’t carry things like bok choy, fresh chives, and craft cheeses. My mother, who was an excellent cook, had limited herself to the old German standards of meat, potatoes, noodles and vegetables. Dad supplied a huge parade of organically raised vegetables that started in April with fresh hothouse lettuces and ended in early December with Kale. Yet, as good as her food was, I remember the first time I tried a pizza. It was after we travelled to my older brother’s house and having experienced it there, that Mom finally brought home a frozen Totino’s Pizza to bake in the oven. Mom never had an interest, nor were educational opportunities available, for her to branch out into different cuisines. At that time and place, and living as an immigrant family, cooking did not express itself as an interest in cultural exploration and giving hint of the worldwide connectedness of the human experience of enjoying the table. It was simply to put good, healthy food on the table for the family to enjoy. Not bad, but not enough for me.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While the Frugal Gourmet actually began his TV career in Seattle in 1973, it wasn’t until he transferred his show to WTTW Chicago in 1983 and later, in 1990, to A la Carte Productions, that he became widely known. It was in 1983 that I started watching his shows and became excited about his blending of culture, food and spirituality. In my autographed copy of the “The Frugal Gourmet” (1984), Mr. Smith notes, “I am primarily a people lover, then a food lover. The events of the meal, the friends gathered, the family excited over the coming dishes are much more important to me than what is on the plate.” The connectedness of spirituality and food is made clear in the “The Frugal Gourmet Cooks with Wine” (1986); “Hebrew was a desert language, and as concrete as the desert. Food and wine became a natural bit of the language since you could talk about hunger and yet be speaking about one’s longing for fulfillment. Salt, used as a means of preservation (…) becomes a symbol of friendship under this Hebrew method of speaking.” Mr. Smith points out that bread, eaten three times a day, becomes “the Staff of Life”; oil, a symbol of fulfillment and joy in the context of community; and wine is to “gladden the hearts of the people of God.” It was this blending of community, spirituality, plus the introduction of recipes that approximated authentic, multi-cultural food, that got me totally hooked on his shows and books.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In my bookcase, I see a clear visual analogy to my interest in the Frugal Gourmet’s work. His first two books are battered, stained and almost falling apart. His subsequent books are neat and tidy. I never bothered buying his last two books. It was in his first two books, and their attendant TV series, that Mr. Smith most clearly elucidates his interest in food and wine as an expression of spirituality and community. I also sense that these were the recipes closest to his heart, the ones he would have used as a “go to” whenever company would be coming. Looking back, I also see that the interest he inspired in me started a journey toward reading expert chefs that helped define and clarify culturally authentic cooking… people like Paul Prudhomme, James Beard, Marcella Hazan, Charmaine Solomon, Craig Clairborne and Pierre Franey, among many others.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Although he was disgraced by the sexual abuse allegations, was not trained as a chef, and although my interest in him waned as I developed my cooking skills, whenever I think about the contributions people have made to my interest in cooking, the Frugal Gourmet ranks first in opening up my vistas to more than meat, potatoes, noodles, and vegetables.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">References</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Behrens, Steve, Cooking star pays plaintiffs in sexual abuse case, Currents, 1998, July 27, retrieved from www.current.org/people/peop813s.html.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Blake, Judith, Jeff Smith, 1939-2004: “Frugal Gourmet” was popular on PBS, Seattle Times: Living, 2004, July 10.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Jeff Smith, The frugal gourmet, William Morrow and Company, Inc., New York, 1984</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Jeff Smith, The frugal gourmet cooks with wine, William Morrow and Company, Inc., New York, 1986.</div><div style="text-align: left;"><br />
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</div></span>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-80174573311531290832011-05-27T11:06:00.001-05:002011-05-27T11:06:54.028-05:00Say Goodbye...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksetzT5A-yjUpTsVcBx2XmzcvuZF82Dl6Z_8bhheI0uyYgTT6x9MAoWg7pJTT64-QTmFNB5CjW5319IYyLypwwIYwKSqAhpqLwb8SO8vXHGcuzah6DajDoO4ygiad-QPBbAwxI_HT7sFe/s1600/2011-05-27_10-25-42_11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksetzT5A-yjUpTsVcBx2XmzcvuZF82Dl6Z_8bhheI0uyYgTT6x9MAoWg7pJTT64-QTmFNB5CjW5319IYyLypwwIYwKSqAhpqLwb8SO8vXHGcuzah6DajDoO4ygiad-QPBbAwxI_HT7sFe/s400/2011-05-27_10-25-42_11.JPG" t8="true" width="400px" /></a></div><div align="center">My Office</div><div align="left"><br />
</div><div align="left">Today, I say goodbye to my office. I lucked out and got one of the better ones in our building. It is built for two, but I was the only occupant for my tenure as Clinical Nursing Coordinator for 5 North JRB. You can't tell from this picture, but I have a window that looks out onto a small patch of green space... something you don't get much of in a major urban medical center.</div><div align="left"><br />
</div><div align="left">I will truly miss this office and the job I did. I had some incredible staff members to work with and they made my job so easy. Most of the time, I would do rounds on my patients and hear what a wonderful boss I must be, because the staff were so good to the patients. I know that it is mostly the staff's work that got the accolades, but I can't help but say that it did make me proud to be their boss.</div><div align="left"><br />
</div><div align="left">I plan on staying at Rush as a part-time staff nurse until August 7, 2013, my thirtyfifth anniversary of becoming a nurse, while completing my culinary education. Beginning August 8, 2013 I will find some job in the culinary field, most likely running a catering business, and start my second career. In the mean time, I am looking forward to giving my patients the best of what I have learned over thirtythree years.</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com0tag:blogger.com,1999:blog-4486190477973569444.post-48988460258952517902011-05-25T19:27:00.000-05:002011-05-26T10:17:46.505-05:00Glace de viande<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96aa-j0NffcfJ5gQegmHDhwtiXl4H3UOjrww-Uzm5O3Wg3MGnnyu_KPtdyGFUMEiRy2RUji6BoGE_lUDwJqnTz7ppYajzMdDFLZn69DUaJV84iY70w2YgOS0-UrxPZrK_q-8F3316M1JX/s1600/Glace+de+viande+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96aa-j0NffcfJ5gQegmHDhwtiXl4H3UOjrww-Uzm5O3Wg3MGnnyu_KPtdyGFUMEiRy2RUji6BoGE_lUDwJqnTz7ppYajzMdDFLZn69DUaJV84iY70w2YgOS0-UrxPZrK_q-8F3316M1JX/s320/Glace+de+viande+.jpg" t8="true" width="320" /></a></div><div align="center"></div><br />
<br />
<br />
A lot of people have asked me if I will share my journey through culinary school on the blog.<br />
<br />
Of, course!!!<br />
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Beginning Monday, May 30th, I will return to staff nursing on a part time basis. This will free me up and, hopefully, bring sanity to Kathy and my life. Currently, I have hardly cooked anything at home over the last 6 weeks. I miss Sunday afternoons in the kitchen with Kathy, teasing each other about who is the better cook and coming up with some excellent meals for the week. We have ordered out so much, I have had to add a budget column for delivery tips!<br />
<br />
The first five weeks have been spent developing knife skills. We have had to cut vegetables into certain sized sticks, cubes and other random 3 dimensional rectangles. (Danika, help me out here, what are varied dimensional rectangles called beside paysanne, battonet, pommes frites, julliene, and brunoise?) We boned ducks, chickens, and poussin. The most difficult was glove boning a poussin. Basically, you remove the entire carcass of the bird except for the leg bone, then reform the bird to be stuffed with some delicious filling. We did a brown stock, white stock and fish stock. We learned how to fillet round and flat fish and to remove the pin bones from the fillets.<br />
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I am now in my second week of the second five week term. We have made the two white sauces, veloute and bechamel, with some of their secondary sauces. We also did a beef consomme, which is incredibly elegant. We threw in a chicken pot pie for good measure. Next Tuesday we learn the Escoffier Classifications of soups and how to make cream and pureed soups. Busy, busy, busy!<br />
<br />
I did make a brown stock at home and reduced it to a glace de viande. Here's how it is done:<br />
<br />
5 pound beef bones, roasted at 400 degrees until browned, but not burned<br />
1.5 pounds mirepoix, browned in the roasting pan<br />
1 gallon of water<br />
<br />
1. Combine roasted bones and mirepoix in water in 12 qt stockpot.<br />
2. Put in oven, covered, at 275 degrees for 12 to 14 hours. You could also put it on low heat and simmer for 8 to 10 hours on the stovetop.<br />
3. Chill the stock in an ice water bath until it is at 70 degrees F. Put in refrigerator overnight.<br />
4. Remove the stock from the fridge, skim off the hardened fat and bring to a simmer on the stovetop.<br />
5. Reduce the volume until you are at about 8 ounces or so. As the volume reduces, transfer to smaller pots, making sure that you pass the stock through a chinois each time you transfer.<br />
6. At the final stages, you need to pay attention to the reduction so that it doesn't burn.<br />
7. When you have achieved a thick sauce of about 8 ounces in volume, transfer to a 8 inch non-stick fry pan and let cool in the fridge. It will turn into a gel the consistency of "Dr. Scholl's Gellin' Pad". Cut it into squares and reconstitute it in warm water when ready to use. It will keep for months in the freezer.<br />
<br />
Basically, you have made "instant stock" of incredible quality. You will never want to use a commercial soup base again, althought the better quality ones ARE OK in a pinch.<br />
<br />
Note: Mirepoix is 50% Chopped Onions, 25% chopped Carrots, and 25% Chopped Celery. BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com0tag:blogger.com,1999:blog-4486190477973569444.post-25417795890265375002011-04-30T21:14:00.000-05:002011-05-26T10:20:34.939-05:00Shooting for the moon...<div class="separator" style="clear: both; text-align: center;"></div><div align="center"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypQ1-NTii1dC1NicuO60JEMfq74jI3rQyNHomuC2ozj7z0TbAAQyqKNvOuy58x1PWwbpBIod3NFw267CkU9OH-m_SJnG5uTp-jkCK5djY0kmDHd9g_BAnjRoxbz-BSETsh2MvgroJkoax/s1600/Shooting+for+the+Moon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypQ1-NTii1dC1NicuO60JEMfq74jI3rQyNHomuC2ozj7z0TbAAQyqKNvOuy58x1PWwbpBIod3NFw267CkU9OH-m_SJnG5uTp-jkCK5djY0kmDHd9g_BAnjRoxbz-BSETsh2MvgroJkoax/s400/Shooting+for+the+Moon.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Shooting for the Moon</div></div>It has been a while since my last post. I have been VERY busy.<br />
<br />
Ironically, Kathy has been teasing me that since I have started culinary school, I have not cooked at home. She is right. I can't believe how much reading and time this program involves. Our usual Sunday afternoon, formerly spent with her and I cooking, has been replaced with me in my chair reading while she mocks me (good naturedly) about who the "real" chef is. This quarter I was supposed to have six credit hours of classes. Luckily, I got 2 hours of credit for Nursing 104 (Nutrition) and, although I do not remember having taken the course (Hey, it was 35 years ago!), I'll take it! So... that leaves 4 hours for this quarter. I am working my ass off.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFm5t-YS4JjSxWFR15kn7XE6QqD5_geBCzpa0yucmlNYUqiYExVGoAlF1scX4NJ-rPdVR9Z_uDiOdegFwRJbX8JCRO0AAo2_3_0sl4tbnVCLA2x6JBXx_-s6mSKuHfPgjlivDImt2hvsFF/s1600/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFm5t-YS4JjSxWFR15kn7XE6QqD5_geBCzpa0yucmlNYUqiYExVGoAlF1scX4NJ-rPdVR9Z_uDiOdegFwRJbX8JCRO0AAo2_3_0sl4tbnVCLA2x6JBXx_-s6mSKuHfPgjlivDImt2hvsFF/s400/DSC_0003.jpg" width="400" /></a></div><div align="center"></div><br />
My instructior is Chef Pierre Pollin. He is an interesting fellow. He started off our first class by essentially telling us he does things his way and he basically doesn't care what we think of him. 33 years of working with people put the "bull shit-o-meter" on high alert and I was right. He spent the rest of the 3 hours in the kitchen encouraging us in our first attempts to cut potatoes to the correct size. I have come to love the twinkle in his eye when he contrasts "perfection" with what really happens in a kitchen. He knows what is right, he is honest in his evaluation of our work, and he encourages us in our endeavors. Sounds like a great teacher to me.<br />
<br />
Oh, by the way. Chef Pollin had a successful run of some thirty years owning a highly rated restaurant, "Le Titi de Paris", in Arlington Heights. I hope for a fraction of that.<br />
<br />
Ultimately, though, this post is all about dreams and shooting for the moon.<br />
<br />
Dieter, my best friend and life long "partner in crime", is living his dream as a craft brewer in North Carolina. His uncle was a maltmeister in Germany and Dieter has always professed an interest in the brewing arts. After joining the Marines out of high school, he became a nurse and established himself as a very caring professional. We worked a number of shifts together in the Johnston R. Bowman Center and certainly gave administration pause for our unorthodox, but incredibly effective, approach to providing care. There are simply some things that "never" happened. What happens in JRB stays in JRB!<br />
<br />
Dieter and his first wife, Karen, moved to North Carolina with their children to get away from city life in the early 1990s. He worked as a nurse and enjoyed putzing around on the house. There were many trips both ways as our families remained close and caring. Eventually, however, Dieter and Karen parted ways. Whether that was good or bad, I cannot say. Sometimes the dreams we started out with simply don't pan out. I do know that I still love Karen and have always wished her well. She did what she needed to do and I have always respected that.<br />
<br />
Ilene and I also had dreams related to North Carolina. We bought several acres of land right above Dieter's and had dreams of someday moving down there someday. Real life happened to us, as well, and that dream simply never panned out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP9Qi9rbwMs6xqMi4yM1QdECan7G2rAqv6j7AgjqgNzl7wjqTqilMy1mv2vFJ7ZATb0YU8Hre5YCYTt4ryGJrnWj74V1iEPexdV8fI0b2yMOhzh6uWHxWm8YMAKRsbuKFTXx9IZmnVyk5/s1600/Our+Land.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP9Qi9rbwMs6xqMi4yM1QdECan7G2rAqv6j7AgjqgNzl7wjqTqilMy1mv2vFJ7ZATb0YU8Hre5YCYTt4ryGJrnWj74V1iEPexdV8fI0b2yMOhzh6uWHxWm8YMAKRsbuKFTXx9IZmnVyk5/s320/Our+Land.jpg" width="214" /></a></div><div class="separator" style="clear: both; text-align: center;">"Our" land, as viewed from Dieter's...</div><div class="separator" style="clear: both; text-align: center;">We had almost 2 acres extending back from where you see the Sky</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But some dreams do come to fruition.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zT-BONKI1woZdoi33migjNXodqmrhgIl6wCKK17vTZhOoMhKfus9S82T22tO8TdgWkd2WH_etmmFv0CcvacDgKnKUQHd2f2hd2M8HFmxWrN5s17CqVwlSS-L7fRAsgGKDMgIwC36bfyj/s1600/Mash+tuns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zT-BONKI1woZdoi33migjNXodqmrhgIl6wCKK17vTZhOoMhKfus9S82T22tO8TdgWkd2WH_etmmFv0CcvacDgKnKUQHd2f2hd2M8HFmxWrN5s17CqVwlSS-L7fRAsgGKDMgIwC36bfyj/s400/Mash+tuns.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Mash Tuns at Heinzelmannchen Brewery</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAjW3xlLbo5s8DyEliWr7eh9gLiofflBQO8iqUIeIzOAGdN-kMSdtj0BfWOdyUjEyg2FJiV9Sk-UK8nqnxjW90TicZiVwukQRFIS0zya7y8wmU-Iq5UfE3MCkTXvnPcNscV-pGPu5jMtr/s1600/Heinzel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAjW3xlLbo5s8DyEliWr7eh9gLiofflBQO8iqUIeIzOAGdN-kMSdtj0BfWOdyUjEyg2FJiV9Sk-UK8nqnxjW90TicZiVwukQRFIS0zya7y8wmU-Iq5UfE3MCkTXvnPcNscV-pGPu5jMtr/s400/Heinzel.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Says it all...</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DbCvoihnB_A/Tby7GMAWKII/AAAAAAAAAac/uSvxMlhufZw/s1600/Dieter+and+Dan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="http://2.bp.blogspot.com/-DbCvoihnB_A/Tby7GMAWKII/AAAAAAAAAac/uSvxMlhufZw/s400/Dieter+and+Dan.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Says it best... 43 years after first meeting.</div><div class="separator" style="clear: both; text-align: center;">Some dreams come true.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made some macaroni and cheese yesterday to help the Occupational Therapists celebrate OT month. This is the family size version of what I actually made. This recipe is from Fat Willy's, a great rib joint in Chicago. I change out a few of the cheeses, but you do need to keep the cheddar cheese. (In particular, I change out smoked gouda for the romano.) I also use a fresher Parmesan cheese, not Parmesan Reggiano, as the older, more mature parmesans are difficult to melt.</div><br />
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1 pound penne rigate, cook EXACTLY 7 minutes at a rapid boil<br />
5 ½ cups whole milk, scalded (heated just below boiling point)<br />
½ cup flour<br />
¼ pound butter<br />
¼ tablespoon paprika, plus additional for sprinkling on top<br />
2 ½ tablespoons garlic, minced<br />
6 ounces romano cheese<br />
12 ½ ounces fontina cheese<br />
15 ounces cheddar cheese<br />
12 ½ ounces parmesan cheese, plus additional for sprinkling on top <br />
<br />
Directions:<br />
Melt butter over low heat and add flour. Whisk constantly to prevent it from turning brown. Stir in paprika and garlic. Slowly add hot milk to the butter & flour, continually whisking to reduce lumps. After all milk is added, reduce heat to medium and continue to stir until thickened. Pour mixture through a strainer to remove any lumps & garlic pieces. <br />
<br />
Return sauce over medium to low heat, and add cheese. Stir continually to melt cheese. Do not keep a high flame or your cheese sauce will be grainy. If that happens, you'll need to sieve the thick cheese sauce through a chinois. Not fun.<br />
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Pour cheese sauce over cooked penne and mix well. Place in a large casserole dish and sprinkle with additional parmesan cheese and paprika. Bake for 30 minutes in a 350° F preheated oven. <br />
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This runs about 1350 calories for a serving, so, do your heart a favor and have only once or twice a year. (That's the RN in me coming out.)<br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="center"></div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com3tag:blogger.com,1999:blog-4486190477973569444.post-7900633021309660822011-04-07T23:50:00.002-05:002011-04-08T10:04:49.131-05:00Scared out of my mind...There will be no pictures in this post... they will come later.<br />
<br />
There will be no recipes in this post... they will come later.<br />
<br />
There is only uncertainty.<br />
<br />
I am 55 years old and have worked my entire life to become the best nurse that I can be. <br />
<br />
I have held my hands in a gaping wound that was welling up with blood while an Attending Physician was desperately trying to get an OR room to fix a situation that was rapidly deteriorating.<br />
<br />
I remember getting drunk for the first time in my life at the venerable Woodlawn Tap in Hyde Park after my first patient died. He was a well known sports writer for the Sun Times. I was supposed to lead Youth Group at church that night, but was destined to not get there on time. Well, actually, I never made it at all.<br />
<br />
I have used coarse language to try and convince a biker guy that it was worth his time to learn how to straight catheterize himself so that he wouldn't develop serious bladder infections after an injury that damaged his spinal cord. He took my advice and was discharged with what we call modified independence in regard to bladder sphincter control.<br />
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I have held the hand of a frightened patient in the middle of the night as she was sure that she would die. She did die.<br />
<br />
I took a trip to Maxwell Street at 3 A.M. to get a guy a Polish before being discharged to a nursing home the next morning. The smell of the sausage and fried onions infused the entire unit and is one of my fondest memories to date. I sat in his room enjoying my Polish with him and encouraged him to grab whatever he could from the time allotted to him on earth. I had, without remorse, violated a number of hospital policies.<br />
<br />
I watched a Master of Library student die after his infected left ventricular graft site deteriorated and blood poured out of his open chest. He had done IV drugs only occasionally, but enough to develop a mycotic infection that led to the surgery that eventually would fail. He was awake until his blood pressure dropped low enough to induce unconsciousness.<br />
<br />
I picked up a guy who I saw fainting in the hallway outside of J303 at 5 AM and carried him into his room as my feet sloshed through blood after his swollen AVM ruptured. I took care of him three weeks later as he was hallucinating after a grafting procedure fastened his arm to his forehead to help re-establish vascular continuity. He made it, eventually, a triumph of incredible skill by dozens of highly trained professionals.<br />
<br />
I was present when a new class of drugs, calcium channel blockers, were first used to stop arrhythmias that are now treated with drugs that are several generations removed.<br />
<br />
I was hit in the face by a sister trying to hit another family member while discussing the discharge plans for their mother. I was punched in my face by a low level Mafia hit man from Taylor Street while trying to put a Texas Catheter on him to keep him dry at night. I am sure he thought I was trying to abuse him.<br />
<br />
I have saved more than one life by making instant decisions and acting, then letting the doctors know what I did, getting their "orders" after everything was done. I have taught many residents how to survive in the complex system of an academic medical center without getting into the "Doctor vs. Nurse" game.<br />
<br />
I could tell you dozens and dozens of stories like those above. Over 33 years, I have seen about everything there is to see and I have tried to learn from all of my successes and failures. When I walk into a room to handle a patient's concerns, I bring a lifetime of experience to bear.<br />
<br />
I love my patients, I love my staff, and I love my profession.<br />
<br />
But... I went to orientation at Kendall College today to begin my transition into becoming a Professional Chef. It is something that I have been moving toward for three decades, mostly unconsciously. I have loved cooking for family and friends for years and have read hundreds of cook books and thousands, perhaps tens of thousands, of recipes. I am passionate about taking the best ingredients, thoughtfully preparing them for optimal freshness and presentation so that those around me could enjoy them. I believe that if people are brought to each others' tables, they will begin to understand each other. They will begin to understand that we are all God's children, with needs that can be met if we cooperate.<br />
<br />
Will I do as well in the Culinary Arts as I have in Nursing? Will I be an instrument of God's peace by teaching people about the value of the "Table" as I have by caring for medical needs? Will the business I eventually run serve to further God's kingdom in ways that are not as obvious as hands on physical care?<br />
<br />
Have I made a mistake?<br />
<br />
I hope not.BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-9960713784417987272011-03-27T19:23:00.000-05:002011-03-27T19:47:50.282-05:00Family, Breakfast Goodies and Baby Girls...<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eGISNtI_gaM/TY_I0oecGAI/AAAAAAAAAZc/980NFg-hKoc/s1600/Big+girl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="http://3.bp.blogspot.com/-eGISNtI_gaM/TY_I0oecGAI/AAAAAAAAAZc/980NFg-hKoc/s400/Big+girl.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Eliana Sarah Tahereh Amusin</div><br />
Ilene and I do "family" right. We haven't done quite so well with the "marriage" part, but in the long run, in my opinion, "family" trumps everything. I have no doubt that when the end of our lives comes around, should the situation allow, Ilene and/or I will be next to each other and supporting each other as best we can. So will our children and grandchildren.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZCXo8o3Krg8/TY_MvzZkOWI/AAAAAAAAAZk/UoJHjg4x9qc/s1600/Ilene.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="http://3.bp.blogspot.com/-ZCXo8o3Krg8/TY_MvzZkOWI/AAAAAAAAAZk/UoJHjg4x9qc/s400/Ilene.jpg" width="400" /></a></div><div style="text-align: center;">Grandma Ilene and Eliana</div><br />
When Danny got married, the photographer didn't quite know how to handle Kath being there. Which pictures was she to be included in? How come Ilene didn't seem distressed with Kath's presence? Is she Danny's mom, along with Ilene? We found out later that some of Steph's family were wondering who the younger woman with Danny's dad was. It was answered when Danny stopped everything and told the photographer..."This is my nuclear family...Mom, Dad, Kathy, Danika, and Savva and the baby inside of Danika." Ilene and I have tried, flat out, to be the best parents for our children and nothing in the world can take that away. Mom, Dad, Kathy, Danika, and Savva (now Eliana and Stephanie) will find some way to care for each other always.<br />
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One way our commitment to family is expressed is "Family Breakfast". Every Saturday, at 10 AM, the Kopankes have a standing commitment to having breakfast together. We eat at Organic Outdoor Markets, local diners, high end "green" restaurants, and each other's houses. We've eaten at restaurants or homes in Pilsen, Lakeview, West Loop, Rogers Park, Taylor Street, Uptown, Greek Town, University Village, Old Irving Park, NorthCenter, Evanston, Wrightsville Beach, N.C., St. Joseph, MI., and Lincoln Park. Not everyone can make it each and every time, but the question is ALWAYS asked... where do we have breakfast this week?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nYnQQ2NMTzQ/TY_GtzCplQI/AAAAAAAAAZY/ZWOo93lbIq4/s1600/Disarray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="http://3.bp.blogspot.com/-nYnQQ2NMTzQ/TY_GtzCplQI/AAAAAAAAAZY/ZWOo93lbIq4/s400/Disarray.jpg" width="400" /></a></div><br />
This week, we had breakfast at Danika and Savva's condo. They have a gorgeous place in Rogers Park that is as big as Ilene and my separate condos combined. It is a peaceful place, obviously filled with love. The disarray that comes from bringing a new born home the day before was quite evident. (Ilene, Kath, and I have wisely gifted them with a cleaning lady for the first several months of Eliana's life.) They have a new electronic device, not available when Danika and Danny were born, which allows them to pump breast milk and eventually combine it with formula to make up Eliana's nutritional requirements. The thing that hasn't changed in 28 years is the fatigue, uncertainty, and frustration of getting the whole "breast feeding thing" to work. They'll get it, I am sure, and Eliana will grow up to be a strong, intelligent woman who will make a real difference in this world.<br />
<br />
Back to breakfast. Ilene made her incredibly good biscuits. They have been the backbone of every great "at home" family breakfast for as long as I can remember. They are flaky, have an excellent outer crust, and take butter and jelly superbly. (I want the recipe before I open my restaurant someday.) I had stopped at Green City Market on the way up to the condo and picked up Burbank Russet potatoes, onion shoots, farm fresh eggs, Honey Crisp Apples, Organic Fresh Rolled Oats, Granny Smith Apples, 6 year aged Cheddar Cheese and farm smoked ham slices. The menu was:<br />
<br />
<div align="center">Grandma's World Class Biscuits, Butter and Strawberry Jam</div><div align="center"><br />
</div><div align="center">Farm Fresh Egg Omelet with Cheddar Cheese</div><div align="center">Hash Browned Potatoes with Onion Shoots and Farm Smoked Ham</div><div align="center">Two Apple Cobbler and Raisins with Rolled Oat Topping</div><div align="center"><br />
</div><div align="center">Coffee... always coffee</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ofv4_FcW03fOymzUJTMGOvDyba-j4SldUIEyqANBCeATWLnbEp-E8X7unCGc2AeeZc2VXPKpu5HmVsJZxQMb-2bGwT55tEWkayimt9Mp9H3Yhq6HT6UT1dvo3LIM9_OwZEdMfLwGYBU7/s1600/Size+Differential.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ofv4_FcW03fOymzUJTMGOvDyba-j4SldUIEyqANBCeATWLnbEp-E8X7unCGc2AeeZc2VXPKpu5HmVsJZxQMb-2bGwT55tEWkayimt9Mp9H3Yhq6HT6UT1dvo3LIM9_OwZEdMfLwGYBU7/s400/Size+Differential.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Grandpa and Eliana</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't have much time to hold Eliana on Saturday, so Kath and I came back to hold her on Sunday morning... uh, I mean... uh, I wanted to see Danika again... yeah... that's the story. While we were up there, I made Danika a little something to let her know that she is always my baby girl. Always.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0t3Z_DLMuGmady6uC0FjTLDzeRA9s3g1EbigFYFeFDlXaLqEvYlbcoDDf2Ho3RNoJykUi-IqPVv_Doi6V2fBtXHQPsBcJo7gSye7LB___yh48Ri33w4IOS5-Toc7irP2GL6lmuL5_LAU/s1600/Breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0t3Z_DLMuGmady6uC0FjTLDzeRA9s3g1EbigFYFeFDlXaLqEvYlbcoDDf2Ho3RNoJykUi-IqPVv_Doi6V2fBtXHQPsBcJo7gSye7LB___yh48Ri33w4IOS5-Toc7irP2GL6lmuL5_LAU/s400/Breakfast.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Danika's Sandwich</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hash Browned Potatoes with Onion Shoots and Farm Smoked Ham</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 pounds Russet Burbank Potatoes (any baker will do)</div><div class="separator" style="clear: both; text-align: left;">1/2 pint onion shoots (They look like tiny Pearl onions. Pearl Onions can be substituted.)</div><div class="separator" style="clear: both; text-align: left;">1/4 pound farm smoked ham slices, cut up into squares</div><div class="separator" style="clear: both; text-align: left;">1 cup Peanut oil</div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper to taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Parboil onion shoots for one minute. Squeeze between thumb and forefinger, ejecting the inner leaves of the onion. Set aside.</div><div class="separator" style="clear: both; text-align: left;">2. Peel potatoes and cut into 1/4 inch cubes. Soak in water for 5 to 10 minutes and then rinse.</div><div class="separator" style="clear: both; text-align: left;">3. Add oil to 4 quart saute pan, bring to 375 degrees and add drained potatoes.</div><div class="separator" style="clear: both; text-align: left;">4. Stir often to brown evenly. After browned, dump pan into colander and drain off oil.</div><div class="separator" style="clear: both; text-align: left;">5. Return to pan, add, onion shoots and ham squares, salt and pepper to taste and cook until onions are soft, about 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy, in peace, with your family surrounding you.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com3tag:blogger.com,1999:blog-4486190477973569444.post-8372467858643849742011-03-20T21:20:00.001-05:002011-03-27T19:46:28.689-05:00Brandi<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ESk-CDui6myYoyU-aKSzztUuCsw8Jl6nZGgoPGppTbt7pf8h73rj6cifyz4K_qHT90K2nNvROmzAUH6b-IW-XYkTdf7700zdJ4taS7WOWr_rxJ9RK0QlDmvvqnbEzw-8WzGy_M3WJjwf/s1600/Scott.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ESk-CDui6myYoyU-aKSzztUuCsw8Jl6nZGgoPGppTbt7pf8h73rj6cifyz4K_qHT90K2nNvROmzAUH6b-IW-XYkTdf7700zdJ4taS7WOWr_rxJ9RK0QlDmvvqnbEzw-8WzGy_M3WJjwf/s400/Scott.jpg" width="400" /></a></div><br />
Beginning in 2008, Kathy has taken care of this incredible couple, Brandi and Scott Witt. They have a beautiful daughter, KT (Katherine Tamara). He had a rare, incurable genetic disease called Vascular Ehlers Danlos Syndrome. It is a genetic disease, with an autosomal dominant defect resulting in improper synthesis of type III collagen. It affects approximately 1 in 100,000 to 250,000 people. The vascular type is considered one of the more serious forms of Ehlers–Danlos syndrome because blood vessels and organs are more prone to tearing with it. Patients with EDS type 4 often express a characteristic facial appearance (large eyes, small chin, thin nose and lips, lobeless ears), have a small stature with a slim build, and typically have thin, pale, translucent skin. About one in four people with vascular type EDS develop a significant health problem by age 20 and more than 80 percent develop life-threatening complications by age 40. Scott's mother and sister had both died of the disease before age 40. He lost his battle with the disease on March 15, 2011 at the age of 36.<br />
<br />
But, that doesn't really tell the story. <br />
<br />
I first met Scott after Kathy had told me about this amazing family that she had been caring for. The patient, Scott, was an incredibly gentle and kind individual who had completely fallen in love with Brandi on their first date. She was equally smitten. After letting her know of his new diagnosis of Multiple Sclerosis three months into their relationship, she chose to stay by him. The ensuing battle with Ehlers-Danlos did nothing to dim the love that they shared.<br />
<br />
Given the newness of their relationship, some people would have chosen to leave Scott, knowing what he was likely to face. Certainly, by the time the Ehlers-Danlos expressed itself, some of those remaining might have chosen to leave. Other people, however, follow their heart and make choices based on values that do not necessarily provide tangible rewards in the here and now. I want to surround myself with the people that "get it". Brandi is one of those.<br />
<br />
I first saw Brandi without her knowing it. I was on the 6th floor of the Johnston R. Bowman Center, probably doing nothing because I am in administration and have no real purpose anymore. She was walking briskly through the unit on her way to handling an insurance issue concerning her husband. She is a very good looking woman. She had on heels, was wearing a skirt, and had a purposeful look about her.<br />
<br />
Insert Cake's song, "Short Skirt/Long Jacket", here. Did they meet her before writing that song? Really, go on Google, lookup the lyrics of that song. Do it now. That is Brandi to a "T". Do it, dammit.<br />
<br />
After getting to know her, I quickly found out that while she is clearly able to work as a CIA operative and probably has a number of certified kills to her record, she has a heart of gold. And boy, did she love her Scott (and Starbucks, too!). She learned how to do dressings that many nurses would have difficulty handling. She can handle tracheal suctioning. She knew how to do difficult transfers. While Scott eventually develped a Stage IV decubitus ulcer due to immobility and nutritional deficiencies (often-times a measure of neglect in nursing homes), it was the cleanest and most well cared for ulcer that I've seen in all my years of nursing. In her care of Scott, she (pilfered) acquired an incredible closet of medical goods and a stethoscope that rivals mine. (Mine is better... uh, really.)<br />
<br />
On her second date with Scott, they went to see a Cubs game. Scott, flush with simpatico, thought he knew Brandi completely. He realized, however, at the point of buying a hot dog, that he didn't know what kind of mustard Brandi liked... brown or yellow. In true Scott fashion, he got one of each, intending to give her the one she liked best. She made her choice and the evening went on splendidly. Little did he realize, until she told him weeks later, she HATES mustard in all its forms. She literally had choked that hot dog down. She was from Iowa, not Chicago... and loved ketchup on her dogs.<br />
<br />
So, while a true Chicagoan would add sport peppers, mustard, tomatoes, onions, neon green relish, celery salt and a pickle spear (never ketchup!) to any hot dog they would eat, this is the recipe Kath and I made for their celebration of his life. Most people would call it a wake, but it was definitely something other... a celebration of a very special person, Scott, and the woman who loves him.<br />
<br />
"Brandi" Dog<br />
<br />
1 Ball Park Beef Frank<br />
1 Rosen Poppy Seed Bun<br />
Brown or Yellow Mustard<br />
<br />
1. Steam hot dog until completely warmed<br />
2. Place in steamed bun<br />
3. Add mustard to the sausauge. Never dress the bun, only the sausage.<br />
4. Choke down as best you can.<br />
5. Live life more fully than almost anyone I have ever met.<br />
<br />
To learn more about life: <a href="http://www.werewitty.blogspot.com/">http://www.werewitty.blogspot.com/</a>.BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com3tag:blogger.com,1999:blog-4486190477973569444.post-9117644865326349432011-02-27T18:19:00.002-06:002011-02-27T19:26:08.432-06:00From Father to Father...<div class="separator" style="clear: both; text-align: center;">Baby Shower</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkt5vnKQr57fYuufWdQ_VEvdQfuRsD7rxuWgsqAML37auPjOa2tKb0TjqKRjRb4LQo0Ad6_7ajrZ5r0iqfmBv8eofSmLNJi4fVvLOtEJosl-_7x672bm8S6sjqBAOdMTNnL4v5fzQq2pB/s1600/Baby+Shower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkt5vnKQr57fYuufWdQ_VEvdQfuRsD7rxuWgsqAML37auPjOa2tKb0TjqKRjRb4LQo0Ad6_7ajrZ5r0iqfmBv8eofSmLNJi4fVvLOtEJosl-_7x672bm8S6sjqBAOdMTNnL4v5fzQq2pB/s400/Baby+Shower.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Table Setting at Danika's Shower</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Danika and Savva's baby (a little girl!) is due March 17, 2011. Ilene and my grandchild also happens to be due on the same date.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7gDWBkL4vEjtXTc-sHRP26gTg6ns7x4trCnCh74wv4S3weZYOHNWRkO1TOagD2BP5g3vCZBlQKmSwiUZknwiiPJX11BaNg4jgIeonFJp4u_g2Z8XIeTDZ-W4SvfD591txocDPmejDF-r/s1600/Danika+and+Savva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7gDWBkL4vEjtXTc-sHRP26gTg6ns7x4trCnCh74wv4S3weZYOHNWRkO1TOagD2BP5g3vCZBlQKmSwiUZknwiiPJX11BaNg4jgIeonFJp4u_g2Z8XIeTDZ-W4SvfD591txocDPmejDF-r/s400/Danika+and+Savva.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Who's toy is it???</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Savva and Danika really seem to get along great and there is always a lot of laughter between them. To be honest, Savva is a lot funnier than I am and I hate it like hell. Oh well... I had my chance to shoot him and bury him in the backyard when they were dating. Now he is going to be the father of my grandchild and he needs to be there to take care of that baby girl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyone who knows me, knows how protective I have felt toward Danika. I don't believe that she would ever say that I was possessive or that I impeded her opportunities to socialize or grow. Indeed, I think that I have encouraged her to experience life thoughtfully and fully. Yet, I believe she always knows that whatever she needs and wherever she is, I would be there to help her in whatever way I could. And yes, I did show her boyfriends my rifle and inform them that I had thirteen rounds in the magazine to write my name on their ass from 200 yards, should the need arise! (All with the love of Jesus, of course!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When I was growing up, there were lots of stories about heroic men from World War II who gave up their lives for their platoon mates, or Christians who gave up their lives for the sake of the Gospel, or people who were killed risking their lives to save a stranger from harm. I probably read every Reader's Digest "Hero in Real Life" article from 1963 through 1969. I cried as I read each one thinking of the heroism displayed. Yet, I always had doubts that I would be heroic. I think I was too afraid of the possible pain. I was also worried that maybe I wouldn't make it to the Holy City and I would have to sweat out eternity in some celestial jungle, without a mosquito net, should I actually die.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I never had a doubt, though, about risking my life for Danika (or Danny). No heroism, no valor. Just the knowledge that I would not want to live any longer unless I had given everything to protect them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, Savva... here is my advice. When you hold your daughter in your arms, realize that she is the most precious being in the universe. Nothing has meaning except her well being. Your love for her will define how she relates to others as she grows into maturity. You will fail to be perfect. Your goal should remain, however, to be perfect in her eyes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My prayers will be with you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh... you may be funnier, but I can cook better.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is my recipe for Sloppy Joes... which Danika loves, by the way.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 pounds Ground Beef (Grind from a lean cut as you don't want much fat in this dish.)</div><div class="separator" style="clear: both; text-align: left;">1 Onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 Green Pepper, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 Red Pepper, chopped</div><div class="separator" style="clear: both; text-align: left;">2 Cloves Garlic, Crushed through a Garlic Press</div><div class="separator" style="clear: both; text-align: left;">24 ounces K.C. Masterpiece or Sweet Baby Ray's BBQ Sauce</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Brown the Ground Beef in a 4 quart Saute Pan over medium high heat.</div><div class="separator" style="clear: both; text-align: left;">2. Add the chopped vegetables and lower to medium heat until they become translucent, about 7-8 minutes.</div><div class="separator" style="clear: both; text-align: left;">3. Add the BBQ sauce and 1/2 cup water and cook over low heat until the sauce is thick and adheres to the meat. The dish should not be "saucy".</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-ZMU4SoIqy9c/TWrprnA4VMI/AAAAAAAAAZM/TgHaPb1G2qw/s1600/Grandma+and+Grandpa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh5.googleusercontent.com/-ZMU4SoIqy9c/TWrprnA4VMI/AAAAAAAAAZM/TgHaPb1G2qw/s400/Grandma+and+Grandpa.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Proud Grandma and Grandpa!</div><div style="text-align: center;"><br />
</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-60683375448984408122011-02-06T19:12:00.000-06:002011-02-09T14:37:09.220-06:00Dibs...<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dvR1WjLqgmg/TU7ykLs0MiI/AAAAAAAAAYk/K9T0CVpQZ2g/s1600/feb1-3snow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="272" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TU7ykLs0MiI/AAAAAAAAAYk/K9T0CVpQZ2g/s400/feb1-3snow.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Photo from the National Weather Service</div><br />
What an incredible storm.<br />
<br />
I have experienced several major snowstorms in my life. The first was the unexpected and city-paralyzing Blizzard of 1967. In my lifetime, it will probably be the standard by which all blizzards are measured. My memories are fond ones filled with snowfights, snow forts, days off of school, and jumping from garage roofs into deep snow piles. I was 12 years old. <br />
<br />
The Blizzard of 1979 was not as much fun. I had grown up (or so I thought), become a nurse and lived for three days down at the University of Chicago Hospital, taking the place of people who couldn't make it in. An aide and I had seventeen patients... we made rounds, told everyone we would be back when we completed seeing other patients, and repeated that mantra several times before relief came in. Miraculously, I think everything got done. Well, at least no patients died. The city's response was not up to the people's standard and a non-Machine-approved outsider won the Democratic Primary.<br />
<br />
For those who wonder... the South Side was not plowed as well as the North Side. I saw it with my own eyes.<br />
<br />
The Blizzard of 1999 saw me working overnight after I had finished a PM shift since none of the night crew was able to make it. An aide and I had the whole floor but, hey, I had already done that before. Besides, these were stable rehab patients, not critically ill neurosurgery post-ops. Brian and I slept in patient rooms during the next day and then worked the evening shift because the city was still not dug out. It was a good thing none of the female patients minded male nurses or aides! Not much choice on those two shifts.<br />
<br />
The Blizzard of 2011 was well predicted. The storm played out like most of the meteorological models said it would... almost to the hour and with accurate predictions of snow totals and wind velocities. I think the television meteorologists got way too much enjoyment from their accuracy. This blizzard, I found myself managing a rehab unit and felt an amazing amount of respect and appreciation for the nurses who did what I had done in 1979 and 1999. Kathy was scheduled off and went in to cover day shift since we live close to Rush. Nurses (and PTs, OTs, MDs, Speech Therapists... the list goes on) for the most part really care about their patients and find some way of making sure that their needs are met. I actually got a chance to deliver linen to the floors and do some patient care for a change! The hospital gave us free food, shut down all outpatient operations, let non-clinical staff go home early, and ran extra shuttles to the train stations. We lost power in one building, but it was one primarily dedicated to outpatient services. It was amazing how smooth things went, althought the patients' food looked like it came off of Costco's bulk food shelves. Five people made it in to handle the food service operation that normally takes fifty people to run.<br />
<br />
One of the strange quirks in Chicago is the blizzard related custom of using junked household items to put "dibs" on parking spaces that individuals have dug out on the side streets. There is an impicit threat of violence and many instances of vandalism against cars that do not heed the "reserved" spot markers. Supposedly, one non-compliant car had its back window broken and its interior completely filled with water which, given that it's winter, froze solid. When I was in college, a student had his car completely iced over since he had parked in a "saved" spot in the community bordering the University. While the city does not officially condone saving spots, it explicity states that it will not remove said barriers until about two weeks after the snow event. By that time, large plows come through the side streets and sweep away all the curbside snow mounds and the detritus so carefully laid out by car owners. Jon Kass, a Tribune columnist, even debated the question of: "Should a man dig out his spot and subsequently die of a heart attack from having done so, does his widow have dibs on the spot?" For your enjoyment, I have collected pictures of some of these markers.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rC90Xv5_WA1h0wcYxz0Gmr6WNT1IPBCSFk8D4LrF_8-IYi4Qdse27aKjzUoIgtQPs4tC3VC9JO737VsdeT7XVCsapEmvGPWvHIIq0OOd4Rip6jcIEfU6jT9sFtYhH5WBfeThuryW0KXS/s1600/dibs+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rC90Xv5_WA1h0wcYxz0Gmr6WNT1IPBCSFk8D4LrF_8-IYi4Qdse27aKjzUoIgtQPs4tC3VC9JO737VsdeT7XVCsapEmvGPWvHIIq0OOd4Rip6jcIEfU6jT9sFtYhH5WBfeThuryW0KXS/s320/dibs+3.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZAbEc8HpI7f_uH-j2JTqVP2r-wSBuvJcBkc0sm7CbxqR_rS4hRCazNMbAi_xHoSrpdTndSsd6XHgwkOKkYR2iidcipwSnhdQ69V0VDNfW-epzJLiqojqkx9pSwWqqrNG_oxOmjjeQ8So/s1600/dibs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZAbEc8HpI7f_uH-j2JTqVP2r-wSBuvJcBkc0sm7CbxqR_rS4hRCazNMbAi_xHoSrpdTndSsd6XHgwkOKkYR2iidcipwSnhdQ69V0VDNfW-epzJLiqojqkx9pSwWqqrNG_oxOmjjeQ8So/s320/dibs+2.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><img border="0" h5="true" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7h8tYxoF2O7wZCNcfo8DgD-tXZxd5Ct4UHpCETFpMIqCSBUGqVysH0O16C0q9f9fIhdy3N0Y5I-HvHp4mSYn9rzlk54rn0UKpkh4Gx9s50626TVFVY3LMwZhVydqW3uLa57voBfdH0Hv/s320/dibs+6.jpg" width="320" /></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C4Me84cglvSSFPQJrUJmaA-3lB7GQx0qSnPL-NRIiFfEsop7uctAi7AgSu8fSr0xAvhru18S112MMvNWUyCE9aAKkYtQZrBp_zd3pYgS5KbI94RWgxVOEip50yoEFJaaH6iT2ghN1g8U/s1600/dibs+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C4Me84cglvSSFPQJrUJmaA-3lB7GQx0qSnPL-NRIiFfEsop7uctAi7AgSu8fSr0xAvhru18S112MMvNWUyCE9aAKkYtQZrBp_zd3pYgS5KbI94RWgxVOEip50yoEFJaaH6iT2ghN1g8U/s320/dibs+7.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dvR1WjLqgmg/TU8wiD075HI/AAAAAAAAAY8/xVeXveZ4U4c/s1600/dibs+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="214" src="http://3.bp.blogspot.com/_dvR1WjLqgmg/TU8wiD075HI/AAAAAAAAAY8/xVeXveZ4U4c/s320/dibs+5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And my personal favorite...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFpmp3bWZDlSpaDzhFjwm5tfQflwV6fc0Hp5zLR1QTf2kxUAzDX2XARDMZW6xA2oL-K3tnROl3eRjnl-DzpDVpR91uuTRmLmWAOxRw8q7nn8jTiEPen-kRbUbLBow9XoXMn_x1E9on_9y/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFpmp3bWZDlSpaDzhFjwm5tfQflwV6fc0Hp5zLR1QTf2kxUAzDX2XARDMZW6xA2oL-K3tnROl3eRjnl-DzpDVpR91uuTRmLmWAOxRw8q7nn8jTiEPen-kRbUbLBow9XoXMn_x1E9on_9y/s320/DSC_0008.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">"The Pilsen Maize"</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I have dozens of other pictures and look forward to creating a montage and framing it... think "Doors of Dublin".</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So... what recipe will I share? I think that Chili con Carne is a great winter time meal... it warms and fills you up "so good."</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chili con Carne</div><div class="separator" style="clear: both; text-align: left;">2 pounds of ground beef (I usually grind my own from chuck and use the coarse grind on my Kitchen Aid.)</div><div class="separator" style="clear: both; text-align: left;">1 large Onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1 Green Pepper, chopped</div><div class="separator" style="clear: both; text-align: left;">3 cloves Garlic, passed through a garlic press</div><div class="separator" style="clear: both; text-align: left;">1/3 cup Mc Cormick's Chili Powder</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Ground Cumin</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons Mexican Oregano (Regular Oregano is OK)</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon Ground Chipotle</div><div class="separator" style="clear: both; text-align: left;">2 Bay Leaves</div><div class="separator" style="clear: both; text-align: left;">1 to 2 ounces Dark Unsweetened Baker's Chocolate, chopped</div><div class="separator" style="clear: both; text-align: left;">Two 28 ounce cans of Italian Tomatoes, coarsely chopped or squished through your hands</div><div class="separator" style="clear: both; text-align: left;">1 6 ounce can tomato paste</div><div class="separator" style="clear: both; text-align: left;">3 15 1/2 ounce cans beans of your choice, rinsed in a colander and drained. (I use 1 black bean, 1 dark Kidney, and 1 light Kidney, but anything works)</div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Brown ground beef on high heat in 5 or 6 quart pot until all moisture is gone.</div><div class="separator" style="clear: both; text-align: left;">2. Add vegetables and lower heat to medium until vegetables are translucent.</div><div class="separator" style="clear: both; text-align: left;">3. Add all the spices (not the chocolate and bay leaf) and let cook for two or three minutes before adding tomatoes. I don't know why, but doing this makes the chili taste better to me.</div><div class="separator" style="clear: both; text-align: left;">4. Add tomatoes and tomato paste, stirring to mix with meat. Add bay leaves.</div><div class="separator" style="clear: both; text-align: left;">5. Simmer on low heat for anywhere from 1/2 hour to two hours... (can you tell I'm loosey-goosey on this recipe?) Don't let it get too dry.</div><div class="separator" style="clear: both; text-align: left;">6. Add drained beans and cook for 1/2 hour more.</div><div class="separator" style="clear: both; text-align: left;">7. Add chopped chocolate and incorporate. Do not cook anymore after the chocolate is added.</div><div class="separator" style="clear: both; text-align: left;">8. Add salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I usually serve it with shredded cheddar cheese, chopped onions, and oyster crackers</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is a very forgiving recipe. The only things that are critical is achieving a deep browning of the beef (for flavor) and adding the chocolate right at the end and not cooking it any more after it is added.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-18629155684231614022011-01-26T17:01:00.230-06:002011-01-27T17:47:35.105-06:00Hog Butcher for the World...<div style="text-align: center;">Hog Butcher for the World...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Chicago </strong>(Chicago Poems, Carl Sandburg, 1916)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Hog Butcher for the World,</div><div style="text-align: justify;"></div><div style="text-align: justify;">Tool Maker, Stacker of Wheat,</div><div style="text-align: justify;">Player with Railroads and the Nation's Freight Handler;</div><div style="text-align: justify;">Stormy, husky, brawling,</div><div style="text-align: justify;">City of the Big Shoulders:</div><div style="text-align: justify;">They tell me you are wicked and I believe them, for I have seen your painted women under the gas lamps luring the farm boys.</div><div style="text-align: justify;">And they tell me you are crooked and I answer: Yes, it is true I have seen the gunman kill and go free to kill again.</div><div style="text-align: justify;">And they tell me you are brutal and my reply is: On the faces of women and children I have seen the marks of wanton hunger.</div><div style="text-align: justify;">And having answered so I turn once more to those who sneer at this my city, and I give them back the sneer and say to them:</div><div style="text-align: justify;">Come and show me another city with lifted head singing so proud to be alive and coarse and strong and cunning.</div><div style="text-align: justify;">Flinging magnetic curses amid the toil of piling job on job, here is a tall bold slugger set vivid against the little soft cities;</div><div style="text-align: justify;">Fierce as a dog with tongue lapping for action, cunning as a savage pitted against the wilderness,</div><div style="text-align: justify;">Bareheaded,</div><div style="text-align: justify;">Shoveling,</div><div style="text-align: justify;">Wrecking,</div><div style="text-align: justify;">Planning,</div><div style="text-align: justify;">Building, breaking, rebuilding,</div><div style="text-align: justify;">Under the smoke, dust all over his mouth, laughing with white teeth,</div><div style="text-align: justify;">Under the terrible burden of destiny laughing as a young man laughs,</div><div style="text-align: justify;">Laughing even as an ignorant fighter laughs who has never lost a battle,</div><div style="text-align: justify;">Bragging and laughing that under his wrist is the pulse, and under his ribs the heart of the people, Laughing!</div><div style="text-align: justify;">Laughing the stormy, husky, brawling laughter of Youth, half-naked, sweating, proud to be Hog Butcher, Tool Maker, Stacker of Wheat, Player with Railroads and Freight Handler to the Nation.</div><div style="text-align: center;"><br />
The Union Stockyards</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK0MaI46LpGxyEeIskr2wPRSlY8mqUBZv-mAx7JGqIXjDcm5hFRt0IWdWcgdmgzBfdMTTUHK96-_pJb2UvfVnpJvMEL0Fsga3LSGhQU6cQB4QrptZuRhhDAzinXIVKGJ1zv0CIw_wSfTi/s1600/union_stockyards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK0MaI46LpGxyEeIskr2wPRSlY8mqUBZv-mAx7JGqIXjDcm5hFRt0IWdWcgdmgzBfdMTTUHK96-_pJb2UvfVnpJvMEL0Fsga3LSGhQU6cQB4QrptZuRhhDAzinXIVKGJ1zv0CIw_wSfTi/s400/union_stockyards.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The Union Stock Yards and Transit Company formed in 1864 to consolidate the widespread, smaller stockyards common at the time. Changes in rail transportation made it expedient to bring animals from all over the United States to a central location to be slaughtered and butchered and then shipped out in a packaged and prepared form. By 1865, 320 acres of swampland southwest of the evergrowing City of Chicago were bought and channels were cut to drain the area into the South fork of the South Branch of the Chicago River. The newly built "Yards", as they came to be known, were connected to the main rail lines passing throught the city by 15 miles of track.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The growth was dramatic. By 1900, 82 % of United States meat consumption was supplied by the Yards and 25,000 people were employed to produce this abundance of meat. The Yards had grown to 475 acres and had 130 miles of track along its perimeter, along with 50 miles of road within its borders. At its height, in the 1920s, the Yards grew to one square mile and employed 40,000 people in total. The first truly global multinational corporations, Armour and Swift, were prominent players in the development of the meatpacking industry and made the Yards what they were. By the 1930s, the Stockyards built the International Amphitheatre as a means to showcase the livestock. Eventually, the Amphitheatre outlived the stockyards by a number of years and became the venue for a number of rock shows, rodeos, religious conventions, and the infamous 1968 Democratic National Convention.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Between 1908 and 1957, the Yards even had its own L line to bring in the workers and tourists.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpAabAdxBmqHPpeXcTRQKj1xKqRj8fdMCkHsRJaS0BphlAH5cYb-LCl1uEP7iGU8xDb_ua-a017XUcyv-8BW2ipN0pWvhJcxS-LU1rSYESp2OSyh7yHvKyy_k_aXht9qyLIv_WS5DU_E5/s1600/Stockyards+L+line.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpAabAdxBmqHPpeXcTRQKj1xKqRj8fdMCkHsRJaS0BphlAH5cYb-LCl1uEP7iGU8xDb_ua-a017XUcyv-8BW2ipN0pWvhJcxS-LU1rSYESp2OSyh7yHvKyy_k_aXht9qyLIv_WS5DU_E5/s400/Stockyards+L+line.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Stockyard "L" Being Built</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCESm8opWqKYjZLQYKu9jYb9px4x64FoE9VokFHbWsKzZXc28k-GNm8ir9a-cS1yFqZV7EdFBjm-cOISCngABkT3Qakhot52CehHYMGvXo0rpBBbieGeiSR4IYrP4OIoeahIQO2oIbilJm/s1600/StockYards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCESm8opWqKYjZLQYKu9jYb9px4x64FoE9VokFHbWsKzZXc28k-GNm8ir9a-cS1yFqZV7EdFBjm-cOISCngABkT3Qakhot52CehHYMGvXo0rpBBbieGeiSR4IYrP4OIoeahIQO2oIbilJm/s400/StockYards.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was alive when the line was running, but I never rode on it... I guess my mom didn't want me making a scene by trying to get to the meat! My first and only memory of the Yards was when my Mom took us to Rodeo Shows at the Amphitheatre when I was about 8 years old. We would take the Congress L to Halsted and then transfer to the #8 Halsted bus to go south to the show at 42nd Street. I remember getting on the bus and seeing the University of Illinois Chicago Circle Campus being built and my mom presciently saying that maybe, someday, I would go to college there. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFegWI7M16N_ZEeUXQKabKHlBX7IILtKa_6r-jOgyN-W5bIbLySjhD5CyjHo6aSjQw7cqC01NF8mA6A-kIR3NICL5ElYImJkhy41phqJTqulKYS7xW-vOOJhDwMp1Gp7SeNppX4rNDSkFE/s1600/bsbconstruction.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFegWI7M16N_ZEeUXQKabKHlBX7IILtKa_6r-jOgyN-W5bIbLySjhD5CyjHo6aSjQw7cqC01NF8mA6A-kIR3NICL5ElYImJkhy41phqJTqulKYS7xW-vOOJhDwMp1Gp7SeNppX4rNDSkFE/s400/bsbconstruction.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Behavioral Sciences Building at UICC Under Construction</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The rodeos were awesome and my brother and I enjoyed them thoroughly. I remembered seeing nicely penned and groomed stockyard animals (these were the showpiece animals, after all), although my mom mentioned that there were a whole lot of animals that weren't so lucky. I don't remember seeing any of the outdoor pens or the working area of the Yards.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1wYzJ08rBzN9lUoaj2jHr_ie_FN5FkC0pDcxj575pBP7SmIQpSt-LRtoP3SwZKk7h-IZvgvk1he_WJ4QkmCbc_z8ALHu0X1SWEyCwlaUaFjTM_uvly34cjjk4GQVMOf9KedjcAMH5jyq/s1600/1966-international-livestock-exposition-rodeo-poster_390255131528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1wYzJ08rBzN9lUoaj2jHr_ie_FN5FkC0pDcxj575pBP7SmIQpSt-LRtoP3SwZKk7h-IZvgvk1he_WJ4QkmCbc_z8ALHu0X1SWEyCwlaUaFjTM_uvly34cjjk4GQVMOf9KedjcAMH5jyq/s400/1966-international-livestock-exposition-rodeo-poster_390255131528.jpg" width="256" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">After 106 years, a number of forces conspired to lead to the demise of Yards. During World War II, rationing of meat led to farmers killing cows behind their barns and selling directly to retailers on the black market, bypassing the middlemen of the stock yards. After the war, this practiced continued and flourished. The tremendous development of the West, with the establishment of Stockyards in Denver and Omaha, also eliminated the necessity of bringing the live animals all the way to Chicago. Finally, the rise of refrigerated trucking in the 1950s made shipping from smaller, closer facilities more practical. The Yards finally closed in 1971. The area eventually became one of Chicago's most succesful industrial parks due to its proximity to expressways and the tracks left over from the Stockyards.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">An unfortunate byproduct of the billion or so animals slaughtered over the operational years of the Yards was their blood, excrement, and offal. A lot had been done to utilize every bit of the animal possible and the Yards were home to oleomargarine plants, violin string manufacturers, shoe polish companies, tannning factories, and the like. But, not everything could be used and much of what wasn't was dumped into the Stockyards slip of Bubbly Creek. At one time, 250,000 gallons of Chicago River water a day were pumped into the yards and much of it was returned as waste contaminated water. Whole entrails and hoppers of blood were also dumped into the waters... all without treament. A good part of the reason for the reversal of the Chicago River in 1900 was to handle the waste from the Stockyards before it got into Lake Michigan and the drinking water supply for the city. Upton Sinclair says it much better than I (although the stream was on the North side of the Yards, not the South) in his novel, "The Jungle".</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">"Bubbly Creek" is an arm of the Chicago River, and forms the southern boundary of the Union Stock Yards; all the drainage of the square mile of packing-houses empties into it, so that it is really a great open sewer a hundred or two feet wide. One long arm of it is blind, and the filth stays there forever and a day. (My note: This arm has been filled in and Pershing Road runs where it once "flowed".) The grease and chemicals that are poured into it undergo all sorts of strange transformations, which are the cause of its name; it is constantly in motion, as if huge fish were feeding in it, or great leviathans disporting themselves in its depths. Bubbles of carbonic gas will rise to the surface and burst, and make rings two or three feet wide. Here and there the grease and filth have caked solid, and the creek looks like a bed of lava; chickens walk about on it, feeding, and many times an unwary stranger has started to stroll across, and vanished temporarily. The packers used to leave the creek that way, till every now and then the surface would catch on fire and burn furiously, and the fire department would have to come and put it out. Once, however, an ingenious stranger came and started to gather this filth in scows, to make lard out of; then the packers took the cue, and got out an injunction to stop him, and afterwards gathered it themselves. The banks of "Bubbly Creek" are plastered thick with hairs, and this also the packers gather and clean. ” </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT_kL9CtZk3aU03DTZJSJDEdFHI1QfZCpW2Dmg9k2EX38oq-7AWPC1D83nH_wRK0gixZhlM7gC6BJYlnmsdZt5woCY7U_1YB09H7X-X9Lj93ylbudRgWaMsZuIFctYKes3QzabQxJfbtN/s1600/PC_2_Bubbly_Creek_Chi_Daily_News_n056839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAT_kL9CtZk3aU03DTZJSJDEdFHI1QfZCpW2Dmg9k2EX38oq-7AWPC1D83nH_wRK0gixZhlM7gC6BJYlnmsdZt5woCY7U_1YB09H7X-X9Lj93ylbudRgWaMsZuIFctYKes3QzabQxJfbtN/s400/PC_2_Bubbly_Creek_Chi_Daily_News_n056839.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In 2010, Kath and I went fishing in "Origins Park" at the junction of Bubbly Creek and the South Branch of the Chicago River at 31st and Ashland. While we saw fish, we also saw bubbles rising from the bottom. It is estimated that many parts of the bottom of Bubbly Creek have 4 to 8 feet of decomposing animal parts being eaten by huge populations of blood worms. We didn't catch any fish, although we saw people who did. I could not imagine eating them. The Metropolitan Sanitary District, during times of heavy rain, still pumps untreated wastewater from a 5 square mile area of the South side into what remains of Bubbly Creek, only to be drained away from the city by the reversed flow of the Chicago River and the Chicago Shipping and Sanitary Canal which starts feet from where Kath and I were fishing. There are proposals before the Army Corps of Engineers to remediate this situation, but the funding just hasn't been forthcoming.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The pork that I used to make my ham was from a pig grown on a farm, humanely killed and did not contribute to the pollution of Bubbly Creek. As I mentioned in a previous post, I began making my ham about 5 weeks ago. If you have ever brined a turkey for Thanksgiving, you can do a home cured ham. Here's how it goes...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 Fresh Ham (by fresh, I mean a raw upper leg of a pig with absolutely no processing outside of butchering)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Curing Solution:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3/4 cup Pickling Salt or Kosher Salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 liters Water</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 cup packed Brown Sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 teaspoons Prague Cure #1</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">(1 tablespoon Pickling Spices, optional)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Place ham in a brine bag.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2. Make enough of the solution above to cover the ham in the bag. Bring the water to a boil, add the ingredients and stir to dissolve, then let the brine cool to room temperature.(I ended up making a double recipe for a eight pound ham.)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3. Cover the ham with the brine cure, seal the bag and place in a refrigerator. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4. Some recipes say to let cure for 1 day for each two pounds, others say to let cure for 4 days for each pound. I let mine cure for 5 weeks and it came out perfect.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtxOGV4xQicKlKjhAMW3B5dB7abPP-7eD76ENm0qo0S7ryoKu2aKqBtBvOBS2tv8Omui9JkP9wGbkV68SsXFOyV4LpW1beJ1yb7Isx4fJmqRjfzbsJw-cu0ytwhBxVY36Gw8uTPEtz9Yn/s1600/DSC_0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtxOGV4xQicKlKjhAMW3B5dB7abPP-7eD76ENm0qo0S7ryoKu2aKqBtBvOBS2tv8Omui9JkP9wGbkV68SsXFOyV4LpW1beJ1yb7Isx4fJmqRjfzbsJw-cu0ytwhBxVY36Gw8uTPEtz9Yn/s320/DSC_0019.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">My ham, in brine bag, taped to keep ham in the solution.</div><div class="separator" style="clear: both; text-align: center;">The tape is securing a tupperware bowl which is keeping the ham under the curing solution. The cardboard is keeping the solution from spreading out, making it difficult to cover the ham entirely.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. After the ham is cured, smoke to desired flavor (mine was about 8 hours) with either hickory or fruit wood.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dvR1WjLqgmg/TUHN2XE9QMI/AAAAAAAAAYU/oKuK4H3mJAE/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" s5="true" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TUHN2XE9QMI/AAAAAAAAAYU/oKuK4H3mJAE/s400/DSC_0086.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Ham in the Smoker</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Even though this ham is cured and smoked, IT IS NOT COOKED! You could bake it in the oven at 350 degrees F. until 140 degrees internal temperature or make my <a href="http://pilsenearth.blogspot.com/search/label/Ham%20in%20Beer%20and%20Molasses">Ham in Beer and Molasses</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwLEdEgqrqFU1PMUL9nnVp53AVanVEwc8vv6ijgSBSt6RA8ZhtQcdQzfv4Cy2fC45DMobdrSXiZuKUn0AsULU40RMVDNpJEzG2qYf3wzLkxCtZ2QgxTMnF4wlPZMxJ8YKFB1co7w7eMbl/s1600/Homemade+Ham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwLEdEgqrqFU1PMUL9nnVp53AVanVEwc8vv6ijgSBSt6RA8ZhtQcdQzfv4Cy2fC45DMobdrSXiZuKUn0AsULU40RMVDNpJEzG2qYf3wzLkxCtZ2QgxTMnF4wlPZMxJ8YKFB1co7w7eMbl/s400/Homemade+Ham.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Yummy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A note about Curing. If you cure meat, you will change the flavor of the pork into a "ham" type flavor and give it that pink or rose color. You cannot get this flavor and color any other way. Curing means that you must use some form of sodium sulfite, sodium sulfate, or any of ten other sodium or potassium something or others. Curing prevents botulism from growing and leaving behind a toxin that can kill you. Curing salt is, itself, poisonous in large quantities. In the pioneer days, they didn't worry about using sodium sulfite. They just dug up salt and used it to cure their hams. What they didn't know was that natural salt contains saltpeter, which breaks down into sodium sulfite. It took the development of gunpowder for people to find out about saltpeter, so this whole curing thing is surrounded by the spectre of death.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What am I trying to say?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To get a ham, you must use either a curing salt (Prague Cure #1) or saltpeter. I chose to use Prague Cure #1 because it gives a precise amount of sodium sulfite and you limit the potential of getting sick from it. (Please note that Cure Salt (of whatever brand or name) is ALWAYS colored pink to differentiate it from regular salt. Its pink color does not contribute to the meat's pinkness after curing... that is a separate chemical reaction.) As I researched the web for this post, several people noted that you could get by with 3 teaspoons of cure in the recipe I gave you and it will still come out great. I would not go with less than that because of the botulism issues. Just my opinion.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com4tag:blogger.com,1999:blog-4486190477973569444.post-88166148449170374222010-12-26T14:15:00.002-06:002010-12-26T19:53:25.558-06:00Bacon!In November, Kath and I took possession of a half of a pig. It was pasture raised and humane killed by the good people of Seven Sons Farm in Roanoke Indiana. All in all we froze about 90 pounds of pork. To give props to Seven Sons, I have been extremely happy with their beef and pork over that last year that we have used them. The meat is more "toothy" than you may be used to (though it is by NO means tough), but the flavor is on a whole different scale. Kath and I say that the beef is "beefier" and the pork, "porkier". In addition, short of becoming a vegetarian, the load on our planet from this type of farming is so much lighter. If you are going to eat meat, this is the meat to eat. You may click on the link below to learn more about this farm.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.sevensons.net/"><img border="0" height="101" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfNdjT-nHkK8mSeMddrZ9E6zNJmFq3u6qQ0KkEYGQ1sRnCcdshVCVCPQwhGWO1gDSoDuykxiVIaQEz89KfogtZSEMRaoBYzOO1u0DPy_Gyjos2_neTCujhexH1VYdIbjXyEsNUoy6wPye/s400/2011-ss-header.jpg" width="400" /></a></div><br />
One of those pieces was a side of the pig.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TRefdJX7WpI/AAAAAAAAAXQ/7F4XJBm3D4Q/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TRefdJX7WpI/AAAAAAAAAXQ/7F4XJBm3D4Q/s400/DSC_0014.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Raw Side of Pig</div><div style="text-align: center;"><br />
</div>As you can see, there is quite a bit of fat in which the meat is marbled... kind of the opposite of what you think of when you speak of a well marbled piece of meat, where the meat takes the fore. But one thing it gives you is BACON.<br />
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<div style="text-align: left;">I have a fuzzy memory from my childhood of learning that my big brother, Juergen, loved bacon and would sometimes make a lot of it and eat it straight. My mom would disapprove of this activity, most likely thinking of needing to make the pound of bacon last a long time. Nutrition was never a real concern in those days.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The first step in making bacon is trimming the side of pork. In this case, the rind had already been taken off by the farmer. I used a curved boning knife that I got from Paulina Market about 25 years ago. Don't take too much off, because the fat is an essential element of the bacon. The fat can be cut up in small pieces and baked with a little water at 250 degrees F. for 4 to 8 hours. Pass the liquid fat through cheese cloth and voila!... Homemade Lard. It can be frozen in an airtight container. It is best used, in my opinion, to season Black Beans or Refried Beans, but bakers would disagree, noting that it adds an unparalled flake to pie crusts. The only fat that is of higher quality than this is caul fat, the fat taken from the omentum surrounding and supporting the bowels. Choose your poison!</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLphmMxG6jSWV_vRVc8Aa6foTnXJmPZpbimU5EnEsLWzOb1BYH14vmMrx03fx9YCeq5d7054vQn5JHV5CFrYfe9_RrHCHSulSy6_yUhTTIq02WN-HFCMArcNG-huH6AksP9zopLAxLIqkf/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLphmMxG6jSWV_vRVc8Aa6foTnXJmPZpbimU5EnEsLWzOb1BYH14vmMrx03fx9YCeq5d7054vQn5JHV5CFrYfe9_RrHCHSulSy6_yUhTTIq02WN-HFCMArcNG-huH6AksP9zopLAxLIqkf/s400/DSC_0021.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Homemade Lard</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I used a dry cure for the bacon. For 9 to 10 pounds of pork side, with the rind (or skin) off, make a mixture of:</div><ol><li><div style="text-align: left;">1/2 cup Kosher or Pickling Salt</div></li>
<li><div style="text-align: left;">2 teaspoons Prague Cure #1</div></li>
<li><div style="text-align: left;">1 cup of Honey (Could also use same amount of Maple Syrup or Brown Sugar.</div></li>
</ol><div style="text-align: left;">(I cut the 9 pounds I had into 5 chunks to make handling easier.)</div><div style="text-align: left;">Slather the pork with the mixture and place in a large brine bag, removing as much of the air as possible. Place the pork in your fridge and turn every night for 7 days. </div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbYXPd7YFpr_6AC76H_SXNqi2n4c_Fvldk9UhPj68Kv7M7A9O7Cd0VGFl7ouWXtuned_HqXcjxKwTXA1w0eC__Fhx2-VCKNLXxQTQsacApzGHQhG597o3e8nGZD3PWYlG0KOGUR38mDmM/s1600/DSC_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbYXPd7YFpr_6AC76H_SXNqi2n4c_Fvldk9UhPj68Kv7M7A9O7Cd0VGFl7ouWXtuned_HqXcjxKwTXA1w0eC__Fhx2-VCKNLXxQTQsacApzGHQhG597o3e8nGZD3PWYlG0KOGUR38mDmM/s400/DSC_0016.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Pork in Dry Cure</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">At the end of the week, wash off the brine...</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TRegqGu01pI/AAAAAAAAAXg/WMqkt_66gTo/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TRegqGu01pI/AAAAAAAAAXg/WMqkt_66gTo/s400/DSC_0022.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Dry Cured Bacon</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">and smoke over a low heat with apple wood until you get the desired degree of smoke. </div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9Sy4bv9f-ARXxcEARgkRHDYB-9OLytxvSaeBBXvnyxsQcohktiRmYrgC5-Eoy_5JccR-EFDzxzY4ptWAUCx9ppCAwI72ma9MhaPRkL4KPlC4QIru0jQ6XTqvjSM94WjCqhCJM7coTjeC/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9Sy4bv9f-ARXxcEARgkRHDYB-9OLytxvSaeBBXvnyxsQcohktiRmYrgC5-Eoy_5JccR-EFDzxzY4ptWAUCx9ppCAwI72ma9MhaPRkL4KPlC4QIru0jQ6XTqvjSM94WjCqhCJM7coTjeC/s400/DSC_0027.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Apple Wood Smoke</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">I've read several positions on whether to hot smoke at 175 to 200 degrees F. or keep the temperature of the smoking down to 95 to 125 degrees F. Because it was a cold day, I was able to keep the temperature to the lower range. I have no idea which is better.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9jSvb4cRDzoiW1RD8bo6QJwNj5BRfsG2QU7JJlSIIB3VdE1jI-cGxHszRZDhMcvkltg45tULSHJ2Yp8oSrE24qOBGCz76N8z7JNq500uSGdV9_IAxaBQ3klCO5VkIEbJH84xuKqPBcTa/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9jSvb4cRDzoiW1RD8bo6QJwNj5BRfsG2QU7JJlSIIB3VdE1jI-cGxHszRZDhMcvkltg45tULSHJ2Yp8oSrE24qOBGCz76N8z7JNq500uSGdV9_IAxaBQ3klCO5VkIEbJH84xuKqPBcTa/s400/DSC_0035.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Bacon, The Candy of Meats</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Addendum:</div><div class="separator" style="clear: both; text-align: left;">4 hours later, I gave it a taste test. It was simply the best bacon I have ever had in my life. Ilene had stopped by to drop off some keys and she said, "You'll have a hard time eating any other bacon again." I think she is right.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TRfttjVICfI/AAAAAAAAAXw/0ialTSEKMF8/s1600/Bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" n4="true" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TRfttjVICfI/AAAAAAAAAXw/0ialTSEKMF8/s400/Bacon.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Just Plain Incredible</div><div style="text-align: left;"><br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com2tag:blogger.com,1999:blog-4486190477973569444.post-10946262020634879242010-12-12T19:16:00.006-06:002010-12-26T19:55:18.837-06:00TunnelsThere are many tunnels in the City of Chicago. Some of them have achieved notoriety.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvMl0YijsjHVhXkPMzN950fx5VHBlFQGDhWw2j0zXucCUGqG4W_WZiH2VFM2M5KsFlc9dX5LBxe1TwYzVGu1lxJ32jjL2MlyL2sbGfLyG9PlNy159Bmbb1McrRmJUap2inu6vPZU2Nc5c/s1600/57256444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvMl0YijsjHVhXkPMzN950fx5VHBlFQGDhWw2j0zXucCUGqG4W_WZiH2VFM2M5KsFlc9dX5LBxe1TwYzVGu1lxJ32jjL2MlyL2sbGfLyG9PlNy159Bmbb1McrRmJUap2inu6vPZU2Nc5c/s400/57256444.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Kinzie Street Bridge</div><div class="separator" style="clear: both; text-align: center;">(The first bridge over the Chicago River is thought to have been a foot bridge</div><div class="separator" style="clear: both; text-align: center;">at Kinzie Street.)</div><br />
For instance, the service tunnels under the city got a lot of press in April of 1992 when some pilings being used to repair the Kinzie Street Bridge punctured the roof of the tunnels and led to their flooding. Eventually, 250 million gallons of Chicago River Water flowed into them, flooding the basements of many downtown buildings and leading to the evacuation and closure of much of Downtown for several days.<br />
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While the city had given permission in 1900 for the tunnels to be built to allow the newly formed Illinois Telegraph and Telephone company to lay cables, the city was somewhat unaware to the full scope of the development going on underground. The first sixteen miles of the tunnels were dug from the basement of a saloon and the debris carried away after midnight. Track had to be laid because the city would not allow manhole shafts to be built to allow the distribution of cable from the surface. Several years later, after the city finally found out about it, debris from the ensuing 60 miles of tunnels was brought to the surface and formed much of the land upon which Grant Park, the Field Museum, and Soldier Field is built. Because the tunnels were cut from blue clay slightly deeper than 22 feet under the surface, builders became concerned for the safety of the foundations of the larger and larger buildings they were building. This led to the development of deep caissons which went down to bedrock being built to support the weight of the buildings, a method of construction still used today. As time went on, the tracks were used to move fuel and commodities around downtown. Today, the tunnels contain optic fibers upon which much of downtown's communications capabilities are built.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHruXgx4V0GsmrQGkiubTWHi0-AKROaxxGH1hcjUXGRJ0Ewu6Ek5XQovafUSEutm6xK_ATOHyBKkKEf5PykThtegwdLAFNW2LUSOqWwHSnSIMVphzNUZbarsgzd1pq99KJODQyLAt0Gg-D/s1600/0807-SF3-Fig1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHruXgx4V0GsmrQGkiubTWHi0-AKROaxxGH1hcjUXGRJ0Ewu6Ek5XQovafUSEutm6xK_ATOHyBKkKEf5PykThtegwdLAFNW2LUSOqWwHSnSIMVphzNUZbarsgzd1pq99KJODQyLAt0Gg-D/s400/0807-SF3-Fig1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Chicago Tunnel Company Tunnels</div><div class="separator" style="clear: both; text-align: center;">(Interestingly, a significant portion of the tunnels were illegally dug, some being on private property. </div><div class="separator" style="clear: both; text-align: center;">Things were a lot looser back then!) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But for today's post, I'd like to look at a tunnel that also has some illegality associated with it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">During the Prohibition, there were many speakeasies in the city. The control of the flow of illegal alcohol, and all of the violence associated with it, has given Chicago an indelible image as a gangster town in the world's eyes. One of the places where Alphonse Capone used to hang out is now callled "The Green Mill". It was opened in 1907 as "Pop Morris' Roadhouse". Many a mourner would come to stop there on the way home from a funeral at St. Boniface Cemetery. By 1910, new owners had transformed the roadhouse into the "Green Mill Gardens", complete with lanterns and an outdoor drinking area. The bar (and dance hall) took up the entire 4800 block of North Broadway and even had a red windmill perched above it in a nod to Paris' "Moulin Rouge". Several relatively famous "cowboy actors" from the nearby Spoor and Anderson Studios would actually ride their horses to the bar and tie up for a drink after a hard day of filming. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">By the 1920s, a twentyfive percent stake in the bar was given to "Machine Gun" Jack McGurn, a close associate of Scarface, who had convinced a very popular singer-comedian, Joe E. Lewis, not to move his act to the new "Rendevous Bar" at Clark and Diversey by slitting his throat "within an inch of his life". It is said Joe never quite regained his lush singing voice.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Al Capone, needless to say, did not have to wait for a booth. He had one that gave a view of both entrances to the club should he need to make a quick exit or enter into a firefight.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Sir7abJDDzbgPGZYIyBvux5XilB1CK95UVLYDQ8tPd7PRuAZMqwsEiYHnX15wTp23hq5j1uMbXhecRgpGmp2el86uIGBt7YgghyphenhyphentT47VjY54-3tblKx6EqmwZu35KrX2m2AwMgVptFCJ/s1600/al.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Sir7abJDDzbgPGZYIyBvux5XilB1CK95UVLYDQ8tPd7PRuAZMqwsEiYHnX15wTp23hq5j1uMbXhecRgpGmp2el86uIGBt7YgghyphenhyphentT47VjY54-3tblKx6EqmwZu35KrX2m2AwMgVptFCJ/s400/al.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Al Capone's Booth at the Green Mill Lounge</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So how did they get the liquor into the speakeasy, you might ask?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beneath the floor of the bar, there is a trap door which leads to a musty warren of rooms and passageways. There are legends that the tunnels were escape routes for the gangsters and that the hooch was transported to the Green Mill from the Lawrence Avenue lakefront. Most of these stories are urban legend, because the tunnels existed long before Al made the bar one of his haunts. It is most likely that the tunnels were used to transport food and drink in the huge Green Mill Gardens complex. But it is true that the mens' restrooms were located in the tunnels and it is not unlikely that "Big Al" relieved himself at one of the porcelain urinals that still exist there. In any case, illegal liquor was most certainly stored in the tunnels, just as the legal liquor is today.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VdsJ9gb52BSVEoszcxJAz8BSrQ7T71dlNjPhd6-xq7enPw_sgpf7zsTvVk5RqRUPG887_r5_kf1l8sBXSrU4B3pzKREkyxGDzcWPGvt7Flp9soPkn2qOfxkntZZhM3CgG5TGegQ2G2LA/s1600/tunnels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VdsJ9gb52BSVEoszcxJAz8BSrQ7T71dlNjPhd6-xq7enPw_sgpf7zsTvVk5RqRUPG887_r5_kf1l8sBXSrU4B3pzKREkyxGDzcWPGvt7Flp9soPkn2qOfxkntZZhM3CgG5TGegQ2G2LA/s400/tunnels.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Entrance to the tunnel at the Green Mill</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This brings me to one of my favorite grill recipes... "Nuclear Steak". Of course, it has to include hooch, though I can buy it legally now!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 or 2 1" thick New York Strip Steaks</div><div class="separator" style="clear: both; text-align: left;">1/2 to 1 cup Jim Beam Bourbon</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Brown Sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup K.C. Masterpiece BBQ Sauce</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Marinate the steaks in a bag with the above ingredients for about 2 hours.</div><div class="separator" style="clear: both; text-align: left;">2. Prepare a hot charcoal grill.</div><div class="separator" style="clear: both; text-align: left;">3. Grill the steaks at the closest distance that the grill allows to the coals for 7 minutes on each side.</div><div class="separator" style="clear: both; text-align: left;">4. Keep the cover on the grill or the steak will catch fire.</div><div class="separator" style="clear: both; text-align: left;">5. Let the steaks rest for a few minutes in a warm area and enjoy. It is truly delicious.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-39498720035354492932010-12-07T19:35:00.003-06:002010-12-07T20:29:48.625-06:00It's my birthday, it's my birthday!Well, on Sunday, December 5th, 2010 I turned 55 years old. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrRLqI-01tWJXm3UUb0b_k7k9pwko72gjh_RnIXd1doKVAVhqvoPUNjnMCEioiEw7GHSGwSwQUdQA2fiMhk7vNv-qL2052Gs-NIPLH7G9DyRo5oLLpYeiEWAPRQqi6sat3xKHtNn2fjIv/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrRLqI-01tWJXm3UUb0b_k7k9pwko72gjh_RnIXd1doKVAVhqvoPUNjnMCEioiEw7GHSGwSwQUdQA2fiMhk7vNv-qL2052Gs-NIPLH7G9DyRo5oLLpYeiEWAPRQqi6sat3xKHtNn2fjIv/s400/DSC_0026.jpg" width="400" /></a></div><br />
Now I am getting into my father's territory... <br />
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All those old Germans when I was growing up? I'm one of them!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgDbF7CGvlau4PqAyJ83U-8kTNJsZMyKyPwH0MJIRw6vSmcPqx7cOYlcGNkWIzrkleA22dQ0As-cWJKL2NVVGMW_VPaf-mdvK8kDy8BmrH2q4Z5QevxZOr45_-NuExskuHfWa9FmVE-OE/s1600/Nativity+Window.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgDbF7CGvlau4PqAyJ83U-8kTNJsZMyKyPwH0MJIRw6vSmcPqx7cOYlcGNkWIzrkleA22dQ0As-cWJKL2NVVGMW_VPaf-mdvK8kDy8BmrH2q4Z5QevxZOr45_-NuExskuHfWa9FmVE-OE/s640/Nativity+Window.jpg" width="438" /></a></div><div class="separator" style="clear: both; text-align: center;">Nativity Window at Notre Dame de Chicago</div><br />
I started out my morning thinking about a guest post I was scheduled to do for a photoblog. Since the general parameter was going to be Christmas, I came up with the idea of shooting the nativity window in our church. After I had done so, I was driving home concocting some sort of interesting story about the window when Kath and I came upon the Toys for Tots Motorcycle Parade. I got incredible shots of some of the bikers and ended up using that for my post. You can check it out <a href="http://3chicks1dude.blogspot.com/2010/12/another-photo-from-urban-correspondant.html">here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkte1zORdSY95IViWZvUgy1zhN-mST-vk7Vg7ggLaERp3jUiHcIhtljLoJeshyphenhyphen_gx5Jr9ni37QwV7cpyDSi5jZ1-ySfF8lFK0C-RGOWWsmH8h7sHDo1M9YDDLgqQ0qbJ5oXCyrWSUsDHx/s1600/Motorcycle+Parade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkte1zORdSY95IViWZvUgy1zhN-mST-vk7Vg7ggLaERp3jUiHcIhtljLoJeshyphenhyphen_gx5Jr9ni37QwV7cpyDSi5jZ1-ySfF8lFK0C-RGOWWsmH8h7sHDo1M9YDDLgqQ0qbJ5oXCyrWSUsDHx/s640/Motorcycle+Parade.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Toys for Tots Motorcycle Parade</div><div style="text-align: center;"><br />
</div>In the afternoon we went to a shared birthday party for Marina Amusin (Savva's mom) and myself. It was an absolutely grand time of good people and good fun. In retrospect (or at least two days of retrospect) it was quite funny that Marina and I were responsible for the food at our own party. But you know what, I don't think either one of us would have wanted it different. It's what Marina and I have done for our families for years.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlnh-ugfN5K-Rv1S17BULs-ByvKoiGwEOAo9O_vrutbkIe66QNgsyladXOwi217pQMMikk8_-__ar5SsbyWHccd1u6HHrvLNfJmYlBfI0zLgiTS7W8ZIORAIXll0tHwoFhjOSrwCwfcBU/s1600/bourbon.nef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlnh-ugfN5K-Rv1S17BULs-ByvKoiGwEOAo9O_vrutbkIe66QNgsyladXOwi217pQMMikk8_-__ar5SsbyWHccd1u6HHrvLNfJmYlBfI0zLgiTS7W8ZIORAIXll0tHwoFhjOSrwCwfcBU/s640/bourbon.nef.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Self Explanatory</div><div style="text-align: center;"><br />
</div>I got some great presents... Bourbon, of course, and cookbooks, of course. But the things I remembered most as I sat down later in the evening and reminisced about the party was being with the people I love. Any time that I can spend with the kids, Ilene, Kathy, and the band, is good. I also got this precious card from Danika...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjtA17NlTn4EtVcK_e8UU6CfT7KwdwJZVzIAOnbPO5nZzwcg4d70v9W7yIO9uwn439qvG5386vcedVPlbUHiDaPJz8dx8ToI4eKYXg2tFQmLsSO1efsAmRK359XTPn8Sk86u7NScTmZcW/s1600/Card+1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjtA17NlTn4EtVcK_e8UU6CfT7KwdwJZVzIAOnbPO5nZzwcg4d70v9W7yIO9uwn439qvG5386vcedVPlbUHiDaPJz8dx8ToI4eKYXg2tFQmLsSO1efsAmRK359XTPn8Sk86u7NScTmZcW/s320/Card+1.jpeg" width="220" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I7_8GiWoGFh-NnNSLymm5a9CfFx563yecaFOB3v8i0-uwzaFsP8_GCPmEP3lWXcUu7GEKRaoMHk9lFXyN1KafrGphFzE8i1wLcHaSRi_FDuiiLFna1IxrGbog18WBBxq7XDCS4WpWbVj/s1600/Card+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I7_8GiWoGFh-NnNSLymm5a9CfFx563yecaFOB3v8i0-uwzaFsP8_GCPmEP3lWXcUu7GEKRaoMHk9lFXyN1KafrGphFzE8i1wLcHaSRi_FDuiiLFna1IxrGbog18WBBxq7XDCS4WpWbVj/s320/Card+2.jpeg" width="206" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">Needless to say, I had a great time.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Tonight we had these Spicy Party Meatballs....</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4 pounds ground chuck roast</div><div style="text-align: left;">1 large onion finely chopped</div><div style="text-align: left;">1 cup breadcrumbs</div><div style="text-align: left;">2 eggs slightly beaten</div><div style="text-align: left;">1 teaspoon black pepper</div><div style="text-align: left;">2 teaspoons sea salt</div><div style="text-align: left;">1/2 teaspoon celery salt</div><div style="text-align: left;">3 tablespoons Worcestshire</div><div style="text-align: left;">1 teaspoon granulated garlic</div><div style="text-align: left;">24 oz. Heinz Chili Sauce</div><div style="text-align: left;">24 oz. Grape Jelly</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. Mix all ingredients except the last two well.</div><div style="text-align: left;">2. Form into 1 inch balls.</div><div style="text-align: left;">3. Bake at 375 degrees for 20 minutes, turning twice until evenly browned.</div><div style="text-align: left;">4. Let cool.</div><div style="text-align: left;">5. In a large saute pan, combine Grape Jelly and Heinz Chili Sauce and simmer until combined.</div><div style="text-align: left;">6. Add meatballs and simmer gently until the sauce coats the meatballs well and the sauce thickens nicely. Keep close eye so that it doesn't burn.</div><div style="text-align: left;"><br />
</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com0tag:blogger.com,1999:blog-4486190477973569444.post-72592473935197207432010-11-27T14:16:00.002-06:002010-11-27T15:04:51.589-06:00A Wealthy Man's Thanksgiving...<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dvR1WjLqgmg/TPFR3d0QKeI/AAAAAAAAAUQ/G22nPsBMgvM/s1600/Plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TPFR3d0QKeI/AAAAAAAAAUQ/G22nPsBMgvM/s640/Plate.jpg" width="640" /></a></div><div style="text-align: center;">Thanksgiving Plate, 2010</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You knew it was coming, didn't you?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pictures, lots of pictures, of Thanksgiving Goodies...</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For me, it is the biggest food holiday of the year. Sure, I've done a few Christmas meals, complete with Roasted Goose, Fruited Rice Stuffing, Oven Roasted Potatoes, and Sweet-Sour Red Cabbage. Easter has been celebrated with Ham in Beer and Molasses, Vegetable Root Puree, and Steamed Broccoli. But Thanksgiving is where it is at, for me.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Well, here are the pictures...</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dvR1WjLqgmg/TPFTwCVV4yI/AAAAAAAAAUU/GncViLwnd8M/s1600/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://3.bp.blogspot.com/_dvR1WjLqgmg/TPFTwCVV4yI/AAAAAAAAAUU/GncViLwnd8M/s640/turkey.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Yummy Turkey</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprY7rfdeG8h9CFSdbB_qhWd_R87in4EVgjIZT3GTJyX49cN0qTRVMAHfe2hhT5t7g7KpwHyEAwIWGQpQY8TLGqnqtJaRN8swN-AnqSI6RqrI-EO9AtkCBkAmZ5yDVarwyFfLLtGLPSXF_/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprY7rfdeG8h9CFSdbB_qhWd_R87in4EVgjIZT3GTJyX49cN0qTRVMAHfe2hhT5t7g7KpwHyEAwIWGQpQY8TLGqnqtJaRN8swN-AnqSI6RqrI-EO9AtkCBkAmZ5yDVarwyFfLLtGLPSXF_/s640/soup.jpg" width="640" /></a></div><div style="text-align: center;">Roasted Chestnut Soup... I think it stole the show!</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeE1oXFMRlJKmv2Cmoexs9dlSt3hH-IjA-YXxH6v5LxJDPQe8F7G3bFkbX05JqdTRZQK_8KxDVCeSf5DFkuX415IZR8pPp64ht-DvjPoKewMosAo91nEag6QV88Fdmjf_B-zwkSAHhaBz/s1600/Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeE1oXFMRlJKmv2Cmoexs9dlSt3hH-IjA-YXxH6v5LxJDPQe8F7G3bFkbX05JqdTRZQK_8KxDVCeSf5DFkuX415IZR8pPp64ht-DvjPoKewMosAo91nEag6QV88Fdmjf_B-zwkSAHhaBz/s640/Salad.jpg" width="640" /></a></div><div style="text-align: center;">Tossed Greens with Walnuts, Goat Cheese, and Fruit</div><div style="text-align: center;">Raspberry Orange Balsamic Vinaigrette</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFeMskli6I/AAAAAAAAAUg/dgUUmWelxdM/s1600/DSC_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFeMskli6I/AAAAAAAAAUg/dgUUmWelxdM/s640/DSC_0052.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Pumpkin Cheesecake with Oreo Crumb Sprinkles</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TPFetG2R4XI/AAAAAAAAAUk/byI3yxsx_LA/s1600/Brussels+Sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TPFetG2R4XI/AAAAAAAAAUk/byI3yxsx_LA/s640/Brussels+Sprouts.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Deep Fried Brussels Sprouts with Walnut and Capers in a Red Wine Vinaigrette</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and, of course, The Jello Mold!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZ2ntz4G1AWUpaLlfYC_8IZ9CDn5YiuVteCyLLxYKqcy6Onpuim3ws-S5i-XDivyimjuhvydcLPtVHJHiNQO_fzpF_SUNaWS-2Ox7F0kDGeOVBJcna6EcC631vn4tMBmIzEA_gHnZw5-8/s1600/jello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZ2ntz4G1AWUpaLlfYC_8IZ9CDn5YiuVteCyLLxYKqcy6Onpuim3ws-S5i-XDivyimjuhvydcLPtVHJHiNQO_fzpF_SUNaWS-2Ox7F0kDGeOVBJcna6EcC631vn4tMBmIzEA_gHnZw5-8/s640/jello.jpg" width="640" /></a></div><br />
</div><div align="left" style="text-align: center;">The complete menu is as follows...</div><div align="left" style="text-align: center;">Cheese Straws</div><div align="left" style="text-align: center;">Beer, Wine, Vodka, Seedlings Farm Apple Cider</div><div align="left" style="text-align: center;"><br />
</div><div align="left" style="text-align: center;">Romaine and Iceberg Lettuce with Ann Sather's Celery Seed Dressing</div><div align="left" style="text-align: center;">Tossed Greens, Walnuts, Goat Cheese and Fruit Salad with</div><div align="left" style="text-align: center;">Raspberry Orange Balsamic Vinaigrette</div><div align="left" style="text-align: center;">Buttermilk White Bread Rolls</div><div align="left" style="text-align: center;">Rye Bread Rolls</div><div align="left" style="text-align: center;">Freshly Churned Butter</div><div align="left" style="text-align: center;"><br />
</div><div align="left" style="text-align: center;">Sevenson's Farms Roasted Free Range Tom Turkey with Pan Gravy</div><div align="left" style="text-align: center;">Velveeta Cheese and Corn Pasta Bake</div><div align="left" style="text-align: center;">Four Corn Blue Cornmeal Dressing with Sevenson's Farm</div><div align="left" style="text-align: center;">Breakfast Sausage</div><div align="left" style="text-align: center;">Buttermilk White Bread Celery Sage Dressing</div><div align="left" style="text-align: center;">Mint Creek Farm Yukon Gold Mashed Potatoes</div><div align="left" style="text-align: center;">Seedlings Farm Carrots in Beer and Dill</div><div align="left" style="text-align: center;">Seedlings Farm Sweet Potatoes with Brown Sugar and Maple Syrup Drizzle</div><div align="left" style="text-align: center;">Deep Fried Brussels Sprouts with Walnuts and Capers </div><div align="left" style="text-align: center;">Tossed with a Red Wine Vinaigrette</div><div align="left" style="text-align: center;">"Straight from the Cans" Green Bean Casserole</div><div align="left" style="text-align: center;">with Brunkow Farms 6 Year Aged Cheddar Cheese</div><div align="left" style="text-align: center;">Cajun Creamed Spinach</div><div align="left" style="text-align: center;"><br />
</div><div align="left" style="text-align: center;">Coffee and Hot Chocolate</div><div align="left" style="text-align: center;">Homemade ApplePie</div><div align="left" style="text-align: center;">9 Layer Jello Mold</div><div align="left" style="text-align: center;">Pumpkin Cream Cheese Cake with Oreo Crumb Sprinkles<br />
Chocolate Brownies with Dark Chocolate Chambord Icing</div><div align="left" style="text-align: center;"><br />
</div><div style="text-align: left;">The best part of the meal, though, were the people around the table...</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">A special thanks goes out to:</div><div style="text-align: left;">Ilene, for the Apple Pie, Pumpkin Cream Cheese Cake, and Brownies...</div><div style="text-align: left;">Danika and Savva, for opening their home...</div><div style="text-align: left;">Ron, for the wonderful wines...</div><div style="text-align: left;">Marina, for the incredibly composed salad...</div><div style="text-align: left;">Mark, for making it the the table after having had a wisdom tooth pulled that morning...</div><div style="text-align: left;">Danny and Stephanie, for coming after working a long night shift...</div><div style="text-align: left;">Jim, for taking the long trek on the Red Line to get to the meal...</div><div style="text-align: left;">Kathy, for being my cooking partner and the Jello Mold (takes 6 hours to make!)...</div><div style="text-align: left;">Tim, for somehow finding the strength to eat 3 Thanksgiving Meals in 3 days.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFfeY1UeJI/AAAAAAAAAUo/OGyV0AGcAU0/s1600/Ilene.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" ox="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFfeY1UeJI/AAAAAAAAAUo/OGyV0AGcAU0/s640/Ilene.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Ilene</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFf4OpJKEI/AAAAAAAAAUs/jOY9w4nMXyI/s1600/Jim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFf4OpJKEI/AAAAAAAAAUs/jOY9w4nMXyI/s640/Jim.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Jim</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TPFgLD5vmKI/AAAAAAAAAUw/dAINnAANgjQ/s1600/Ron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" ox="true" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TPFgLD5vmKI/AAAAAAAAAUw/dAINnAANgjQ/s640/Ron.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Ron</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFgb74SPvI/AAAAAAAAAU0/a-c4803xTac/s1600/Mark%252C+Marina%252C+and+Lisa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TPFgb74SPvI/AAAAAAAAAU0/a-c4803xTac/s640/Mark%252C+Marina%252C+and+Lisa.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Mark, Marina, and Lisa</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dvR1WjLqgmg/TPFhk2lx53I/AAAAAAAAAU4/Xpm-miKHSD4/s1600/danny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TPFhk2lx53I/AAAAAAAAAU4/Xpm-miKHSD4/s640/danny.jpg" width="610" /></a></div><div class="separator" style="clear: both; text-align: center;">Danny</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic033-_RTcmewIrl7pXf7hkM-Rxq3MjYomN2UdwyOcnai0HvvYTocOVIxpUQWwXFbU0SHtwmpHb7it5Tb8ok-y7JVMkpX-3gsF3DpxPijNJ-f2g9rz48pYjkxAfL4JT6g8z-8UgaZQJtzq/s1600/steph.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic033-_RTcmewIrl7pXf7hkM-Rxq3MjYomN2UdwyOcnai0HvvYTocOVIxpUQWwXFbU0SHtwmpHb7it5Tb8ok-y7JVMkpX-3gsF3DpxPijNJ-f2g9rz48pYjkxAfL4JT6g8z-8UgaZQJtzq/s640/steph.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Stephanie</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While I am thankful to God for many things, most of all, I am thankful for the people in my life; the broad family that Ilene and I have created, my friends, colleagues, bandmates, and fellow parishioners. That is what makes me a wealthy man.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Roasted Chestnut Soup</div><br />
3 tablespoons unsalted butter<br />
1/2 cup finely chopped celery<br />
1/2 cup finely chopped carrot<br />
1/2 cup finely chopped onion<br />
3 fresh flat-leaf parsley sprigs<br />
2 whole cloves<br />
1 bay leaf<br />
6 cups roasted vegetable broth<br />
1 (14- to 15-ounce) jar peeled cooked whole roasted chestnuts, crumbled (3 cups)<br />
1/4 cup Sercial Madeira<br />
1/4 cup heavy cream<br />
1/4 teaspoon black pepper<br />
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1. Make roasted vegetable broth by roasting one or two halved onions, skin on, with 3 large carrots, halved length wise, 5 ribs of celery, coarsely chopped at 375 degrees F., coating with vegetable oil and turning occasionally, until they are browned. Put in stock pot, add 7 cups water and simmer for two to three hours. Strain the vegetables.<br />
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2. Make a bouquet garni with the parsley, cloves and bay leaf.<br />
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3. Saute chopped celery, carrot, and onion in the butter until translucent. Add to the broth with the bouquet garni. Crumble the roasted chestnuts and add to broth. Add the Madeira to the broth. Bring to a simmer for one hour.<br />
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4. Puree the soup in a blender and return to pot.<br />
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5. Add the cream, taste and add salt and pepper as desired.BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-7000318601221789172010-11-25T21:56:00.001-06:002010-11-27T14:33:00.299-06:00Thanksgiving Bread<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeWbuvxu2Gch7Ul13e8-hSR5XetwRqpJKc_J5Gx43YutHAFi7Zxek9L8e8g8YrM2-QQ4ekbVlsXRFIm1yQL8QEq7WjOTiCpFSbA4BWaQfFS8_EXevS7W1ZmElkpGtL7eX2ZrPnjww4u0D/s1600/bread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibeWbuvxu2Gch7Ul13e8-hSR5XetwRqpJKc_J5Gx43YutHAFi7Zxek9L8e8g8YrM2-QQ4ekbVlsXRFIm1yQL8QEq7WjOTiCpFSbA4BWaQfFS8_EXevS7W1ZmElkpGtL7eX2ZrPnjww4u0D/s640/bread1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">White Bread (to be used for stuffing tomorrow!)</div><br />
</div>In a previous post I told you about my favorite bread of all time... Imperial Rye Bread. Unfortunately, I will never get to taste it again as the company, its bakers, ovens, and recipes are long gone.<br />
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But bread has been around a lot longer than the Imperial Baking Company. There is evidence of starches on stones from around 30,000 B.C.E. and it is quite possible that starches from plants such as cattails and ferns were cooked on the stones after they were heated in a fire. As agriculture developed by around 10,000 B.C.E., grains became the starches of choice. Yeast, the leavening agent, was present in both the air and on the cereals themselves. If you let a mixture of flour and water rest long enough, it will eventually leaven. Jeff Smith, the Frugal Gourmet, has observed that both wine and bread are gifts from God because the yeast that creates them are present and active by no action of our own. The unleavened bread so symbolic of the Flight of the Hebrews from Egypt is significant because there was no time to allow the leavening to occur. Their journey into the desert was precipitous.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyYZyttbz0MNPjBInHfDbIQOL4t7z34DTzWD2eKyMUcakccOdS95OuWlNq2S4aCR3c_KiiXbrwWbKyptk5h0eY33Owkksjbu_esLhw0A0-unJyqcXc9ATZwOky-SONkoIOXGWOOfdVUhK/s1600/Blue+cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyYZyttbz0MNPjBInHfDbIQOL4t7z34DTzWD2eKyMUcakccOdS95OuWlNq2S4aCR3c_KiiXbrwWbKyptk5h0eY33Owkksjbu_esLhw0A0-unJyqcXc9ATZwOky-SONkoIOXGWOOfdVUhK/s640/Blue+cornbread.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Blue Cornmeal Cornbread (Also to be used for stuffing!)</div><br />
Pliny the Elder, a Roman author and naturalist alive at the time of Christ, oberved that the Gauls produced a finer quality bread than most peoples by using the foam taken from brewing beer to leaven the dough. Cultures that were wine oriented used a paste made from wine and flour as a leavening agent. However, the most common form of leavening in antiquity was the use of a previous batch of bread's uncooked dough to start the process in a new batch... good old sourdough. While most often dough is baked in an oven, some cultures steam, fry, or cook the dough on an unoiled skillet.<br />
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Grains, in the form of bread, are a staple food and have developed cultural significance in Western, Near and Middle East cultures. (Rice is the equivalent in the Far East.) For instance, the founder of the Western world's largest religion, Christ, has been called the "Bread of Life" and bread is one of the two elements of the Eucharistic meal celebrating his sacrifice. The Lord's Prayer contains the phrase, "Give us this day our daily bread", reminding us of our reliance on God and His/Her goodness. More recently, the Bolsheviks promised "Peace, Land, and Bread". In India, the staples of life are "Bread, Cloth, and House". During the Beatnik era in the 1950s, bread became a euphimism for money. In London's East End, a particular form of rhyme called "Rhyming Cockney Slang" substitutes money for the word honey in the phrase "bread and honey", identifying bread with money. Today, in almost all English speaking areas the words dough and bread are synonomous with money.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTtk0PaK7BNv6qCr5nIqJSW5oKbiEhqetENsQzK7KRGGOElzNEE5DKcfn8M5cTt-_K-Yb1NGCFHhtK5s1Ac8VZYIgr0BnMrChErURDKIzPycbimGgp79_dNHXjmHMBYPyKC2i9dNtx3Uh/s1600/rye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTtk0PaK7BNv6qCr5nIqJSW5oKbiEhqetENsQzK7KRGGOElzNEE5DKcfn8M5cTt-_K-Yb1NGCFHhtK5s1Ac8VZYIgr0BnMrChErURDKIzPycbimGgp79_dNHXjmHMBYPyKC2i9dNtx3Uh/s640/rye.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Dark Rye Roll</div><br />
In 1868, two brothers, Max and Charles Fleischmann, noted the general poor quality of the homemade yeast starters in the United States and longed for the consistency of the yeasts that were in use in Europe at the time. They developed a relationship with James Gaff and built a factory which produced a compressed yeast cake. In 1876, at the Philadelphia Exposition celebrating the first century of the American enterprise, they introduced its 10 million visitors to the smell of fresh baked "Vienna Bread", using those yeast cakes. By the end of the Exposition, Fleischmann had become a fixture on the American scene. By World War II, Fleishmann's laboratories had developed "Active Dry Yeast" which did not require refrigeration and was activated by warm water. It also gave GIs a tasted of home cooked bread far afield. In 1984, a finer grained and more active yeast was developed and marketed as "Rapid Rise".<br />
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This Thanksgiving Day, in the year 2010, I am thankful for many things. One of them is most certainly bread. Today, I made four kinds in preparation for our family's celebration of Thanksgiving tomorrow. I trust they will enjoy them.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GzeyXKOH22iig0MibsDXbz7cDbCMm0iM27CyOleEe306ddjgCcTXlgbA-Q9YVAeHHJP6DgRegqQHtk55M4gzEetPnTYo_VBnorzmAXqHiCBz39ffrAhXAZqawDcnVd3pgLi2EW6HGXyH/s1600/Buttermilk+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GzeyXKOH22iig0MibsDXbz7cDbCMm0iM27CyOleEe306ddjgCcTXlgbA-Q9YVAeHHJP6DgRegqQHtk55M4gzEetPnTYo_VBnorzmAXqHiCBz39ffrAhXAZqawDcnVd3pgLi2EW6HGXyH/s640/Buttermilk+bread.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Buttermilk Bread Roll</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Here is a recipe for Buttermilk Bread:<br />
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2 packages active dry yeast<br />
1 tablespoon sugar<br />
1/2 cup warm water (100 to 115 degrees F.)<br />
4 cups unbleached bread flour<br />
1 tablespoon salt<br />
3 tablespoons melted butter<br />
1 to 1 1/2 cups buttermilk.<br />
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1. Dissolve the sugar into the water, add the yeast and proof.<br />
2. Add 2 cups of flour to a KitchenAid mixer bowl and add the salt, melted butter and buttermilk. Use the beater attachement to blend into a batter like consistency.<br />
3. Change to the dough hook and gradually add the rest of the flour. Knead for about ten minutes until you get a smooth, satiny feel to the dough.<br />
4. Place the dough in a buttered bowl, turn to coat, and then cover with saran wrap. Allow to double in bulk.<br />
5. Punch down the dough and then hand knead for about two minutes. <br />
6. Form into a 9x5 loaf and put in buttered loaf pan. Cover with saran wrap and allow to rise to double its bulk.<br />
7. Place in 375 degree F. oven for about 40 minutes. It is done when browned and sounds hollow to thumping.BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com2tag:blogger.com,1999:blog-4486190477973569444.post-71648803660975803382010-11-17T19:39:00.006-06:002010-11-27T14:34:30.658-06:00How to make Tequila...<div align="center">Things I Learned While on Vacation in Mexico...</div><div align="center">How to Make Tequila</div><div align="center"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">First you find a Blue Agave Plant...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dvR1WjLqgmg/TOR1hZWm7-I/AAAAAAAAATg/O0I5kQrqODg/s1600/DSC_0161.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="424" px="true" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TOR1hZWm7-I/AAAAAAAAATg/O0I5kQrqODg/s640/DSC_0161.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><img height="64" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TOR1hZWm7-I/AAAAAAAAATg/O0I5kQrqODg/s640/DSC_0161.jpg" style="filter: alpha(opacity=30); left: 670px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 465px; visibility: hidden;" width="96" /> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Then, pull off the leaves leaving the "pineapple"...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dvR1WjLqgmg/TOR3Ep-5-yI/AAAAAAAAATk/UkicpU-OVx4/s1600/DSC_0164.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="427" px="true" src="http://3.bp.blogspot.com/_dvR1WjLqgmg/TOR3Ep-5-yI/AAAAAAAAATk/UkicpU-OVx4/s640/DSC_0164.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Cure the "pineapples" in a stone pit heated by burnt wood to add flavor...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TOR36i_8fbI/AAAAAAAAATo/sKRhKqCSmtg/s1600/DSC_0163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" px="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TOR36i_8fbI/AAAAAAAAATo/sKRhKqCSmtg/s640/DSC_0163.jpg" width="640" /></a></div><br />
<div style="text-align: center;">Mash the "pineapples" by a milling stone powered by a donkey...<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3-ATSunIjLFF8h4lTWczhZ7iPXZWK7PgHjnv6RLi3L2sjR75__CaS9pJjWO8Zv0BBcEo9DI-yuqm95ftwc48QwcGv7ll5uLEOLdsCDae4N5OwXDL0Ghgm8RTyZqfHhyphenhyphenG4XKMJ6oWbA2r/s1600/DSC_0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3-ATSunIjLFF8h4lTWczhZ7iPXZWK7PgHjnv6RLi3L2sjR75__CaS9pJjWO8Zv0BBcEo9DI-yuqm95ftwc48QwcGv7ll5uLEOLdsCDae4N5OwXDL0Ghgm8RTyZqfHhyphenhyphenG4XKMJ6oWbA2r/s640/DSC_0166.jpg" width="640" /></a></div><div style="text-align: center;"><br />
and drain the liquid into a pit dug into the ground...<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlWA9Do9VJTluAVdrGhcrZSy2hxHLW7hmJbde82GnP9YE5rIGgLy3yhXmBmC5039uUA8Cgkz_BN_v0Vpq59m0xEn3KtWVWjw4d-VoiGooIJxKogcXVXWj6bTOV_Tp7JQlQ7ms7xSmhs_B/s1600/DSC_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlWA9Do9VJTluAVdrGhcrZSy2hxHLW7hmJbde82GnP9YE5rIGgLy3yhXmBmC5039uUA8Cgkz_BN_v0Vpq59m0xEn3KtWVWjw4d-VoiGooIJxKogcXVXWj6bTOV_Tp7JQlQ7ms7xSmhs_B/s640/DSC_0167.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ferment in containers that smell incredibly bad and then distill several times, the first time to get rid of toxic heavy metals...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Age in oak barrels and then have this incredibly funny and personable son of the owner sell you 500 ml bottles of Tequila Reposado for $60 US.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dvR1WjLqgmg/TOR7vp2iGQI/AAAAAAAAAT4/zRl4jikMS_Q/s1600/DSC_0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" px="true" src="http://4.bp.blogspot.com/_dvR1WjLqgmg/TOR7vp2iGQI/AAAAAAAAAT4/zRl4jikMS_Q/s640/DSC_0173.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">It is imnportant to taste tequila in a particular way....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take about 1/2 ounce of Tequila and drink it down.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Second...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Inhale through the nose and then exhale through the mouth.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Third...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pay attention to what you are tasting.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You should NOT experience a burn. You should note the oaken flavors of the barrels in which the tequila was aged. You should notice the quality of the base liquor. Oh... and there definitely should NOT be a worm in your tequila!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mescal is technically the distillate of any of the agave species, tequila included. Tequila, however, is differentiated by the fact that it is from the blue agave plant and is aged in oak barrels. Over the years, mescal has been identified with the "hooch" made around Oaxacal and is the Mexican version of "corn likker". It is a strong and harsh liquor.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Eventually, around 1950, a certain Jacobo Lozano Paez hit upon the idea of adding a worm to the mescal bottle as a marketing gimmick. It was almost as if he said... "Let's see if we can get the (stupid) macho gringos to eat this worm with our hard liquor, the stuff tastes like paint remover anyway!" The worm is actually the larva of the agave worm butterfly that burrows into the "pineapple" and gets cooked up in all forms of mescal, tequila included.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you need to know, the agave worm should be light pink, blanched from an original coral color. If it is white, it is actually a different larva from the worms that afflict the agave leaves. Some say the white worm isn't as tasty as the coral one.</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com4tag:blogger.com,1999:blog-4486190477973569444.post-64554402302445789382010-10-26T20:52:00.001-05:002010-11-27T14:35:30.392-06:00"Chiclone"<div style="text-align: center;">Chiclone...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKetE8AWVamXZaxjjCQAYQhYyMqvKjd21rNM9Ty-xpjSROGKMkLIFAnhlxEFJXatQKMq3h_C_Uv0rbbop0fPQSBqM4XxG7Re7oeRNOISYgu6wKgVdSDgpXLEzRAHf4R99ue55b5WwKyZF/s1600/fitzwreck-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKetE8AWVamXZaxjjCQAYQhYyMqvKjd21rNM9Ty-xpjSROGKMkLIFAnhlxEFJXatQKMq3h_C_Uv0rbbop0fPQSBqM4XxG7Re7oeRNOISYgu6wKgVdSDgpXLEzRAHf4R99ue55b5WwKyZF/s400/fitzwreck-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The wind in the wires made a tattletale sound</div><div style="text-align: center;">And a wave broke over the railing</div><div style="text-align: center;">And every man knew, as the Captain did, too,</div><div style="text-align: center;">T'was the witch of November come stealing.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Gordon Lightfoot, "The Wreck of the Edmund Fitzgerald"</div><br />
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Today a significant weather event occurred throughout the Midwest and North America. A powerful low developed over the North-Central Midwest, rivaling the deepest non-tropical low that was ever recorded on the U.S. mainland. Chicago, some 625 miles southeast of the center of this cyclone, recorded its deepest ever October low at 981.7 mb. The storm was amazing in the size it attained. At its height, it covered some 31 states and its wind circulation involved three quarters of the North American continent. By comparison, the November cyclone that doomed the iron ore transport ship Edmund Fitzgerald, attained a low of 980.4 mb. Today's storm stands at 956.3 mb at Orr, Minnesota. It is expected to deepen slightly before weakening.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTcAscOiVgo6uvKKtNhwiCmM2weiGEufRCjHiYhuFRCfsz4YV1RJA5iC9CAXDC2DFoO3ZWsnB6AyUPHMl0155h-c8sc6Hi4XabFxP7Ky28lw1D_6HvCMZpzrEtLKin08Jin3L6oqjMj2I/s1600/Storm.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTcAscOiVgo6uvKKtNhwiCmM2weiGEufRCjHiYhuFRCfsz4YV1RJA5iC9CAXDC2DFoO3ZWsnB6AyUPHMl0155h-c8sc6Hi4XabFxP7Ky28lw1D_6HvCMZpzrEtLKin08Jin3L6oqjMj2I/s640/Storm.bmp" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Storm Radar just after it passed through Chicago</div><br />
Interestingly, Chicago's experience of the storm was quite varied, depending on what you think a severe storm should be. If you were looking for rain, the storm was a real let down. It rained heavily for a very short time during Chicago's rush hour. If you think of a storm as wind, my goodness, this was a doozy! There were gusts in excess of 55 mph and sustained winds in the 40 mph range. These winds are expected to last into tomorrow before the weather becomes just "breezy."<br />
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What better thing to do than go down to the Lakefront and get some stunning pictures of the waves crashing against the shoreline?<br />
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Uh, not here...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7ABFxjlpr_HPdPvNH4M_lqPlKh5vCvrEJMhQ4AFy9wHXHMzZ9WxSzKl0AxllfewfkuUQWgebjRRcfOncURNoI-gANs3n70Dp4E3Iwz77drCYO9yS1h-eMvmRGfjhE1LGB58WUqKc9Huz/s1600/DSC_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7ABFxjlpr_HPdPvNH4M_lqPlKh5vCvrEJMhQ4AFy9wHXHMzZ9WxSzKl0AxllfewfkuUQWgebjRRcfOncURNoI-gANs3n70Dp4E3Iwz77drCYO9yS1h-eMvmRGfjhE1LGB58WUqKc9Huz/s640/DSC_0051.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Or here...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJF5vPjaADImzhBdKsHrtLwzE7Qxc-zdTdEuepfuh_5VlKSziAqWAzmfL_Dzwb9SMG2L0xYPXoLK4KJ1dzJ8eNVAgpaGqig1lqx2dtG-PaJa74h16iP-wZTJ5tyCBlQ9AAqUxqjIH34_U/s1600/DSC_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJF5vPjaADImzhBdKsHrtLwzE7Qxc-zdTdEuepfuh_5VlKSziAqWAzmfL_Dzwb9SMG2L0xYPXoLK4KJ1dzJ8eNVAgpaGqig1lqx2dtG-PaJa74h16iP-wZTJ5tyCBlQ9AAqUxqjIH34_U/s640/DSC_0056.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, look, here are some!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Kpxzrmb7vwWESjOrPLqO9G2n6oGrAxbLSIvP02qA8-EF7cZ-jSyg_Sr3pIdFOFDwazRQA6TpcaFlZrdvodAl18BdTbYeEuF-_n6qv_EVRWAaET8w-BVkmYpdtH0Lx1vg_Pr2szEa1HAi/s1600/DSC_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Kpxzrmb7vwWESjOrPLqO9G2n6oGrAxbLSIvP02qA8-EF7cZ-jSyg_Sr3pIdFOFDwazRQA6TpcaFlZrdvodAl18BdTbYeEuF-_n6qv_EVRWAaET8w-BVkmYpdtH0Lx1vg_Pr2szEa1HAi/s640/DSC_0061.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As you can see, despite all of the wind, there simply were no waves to be had. That was because the prevailing wind was screaming out of the west-south-west and pushing everything over to the other side of the lake!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOTIrCovo2h1QrLzYx6v_vE1rdYq9rd8mgPK5cTQX27em01uVUSKp7svDj2Q47DiXP-NCtVZYwfrxFwhvqr4GxgTYp9O9FWLd1p-FUsJQUcWBcmeRGeQfbqclyFbOMOnEPmtQngFHXcKJ/s1600/msfcur-00.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOTIrCovo2h1QrLzYx6v_vE1rdYq9rd8mgPK5cTQX27em01uVUSKp7svDj2Q47DiXP-NCtVZYwfrxFwhvqr4GxgTYp9O9FWLd1p-FUsJQUcWBcmeRGeQfbqclyFbOMOnEPmtQngFHXcKJ/s640/msfcur-00.gif" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Don't worry though, on the north end of the lake, things were shaking up pretty good...</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bR8-ATPQEmvi_7Kz_2JfjeXMTJRgi7rWhYQXCN6Krl9YQkpaea1-yBtJgqWCXgHVpLPv7cLApw9lOcXDlXKr1Mx0zAdHGOtsAo4GvmD6Wgynf0DE62mvXorv6LUM-Te7MqK-_fcu96ck/s1600/WaveHeight_2010102700_mic.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bR8-ATPQEmvi_7Kz_2JfjeXMTJRgi7rWhYQXCN6Krl9YQkpaea1-yBtJgqWCXgHVpLPv7cLApw9lOcXDlXKr1Mx0zAdHGOtsAo4GvmD6Wgynf0DE62mvXorv6LUM-Te7MqK-_fcu96ck/s640/WaveHeight_2010102700_mic.png" width="481" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">...with some waves getting up to 23 ft in height away from the shore.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hey...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I did get one gorgeous shot of a tree up against the incredible skies this storm gave us.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3oLo4BVFAiL8dzkMwc2mMyArMW1VqkRlamSNPQRTuNu5JxMZZbEMzqxcVakhLlPywaWe9JS0LViRspeZdR7uWFf9k8DSPWvx4dStgnPdqnisLgdZHLuz0fiJwFOapm8IW9AGXtiULeow/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3oLo4BVFAiL8dzkMwc2mMyArMW1VqkRlamSNPQRTuNu5JxMZZbEMzqxcVakhLlPywaWe9JS0LViRspeZdR7uWFf9k8DSPWvx4dStgnPdqnisLgdZHLuz0fiJwFOapm8IW9AGXtiULeow/s640/DSC_0039.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All, in all, a very interesting weather day.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My favorite recipe from Lake Michigan is as easy as can be... but you will never forget the incredible sweetness of fresh lake perch sauteed in butter. I don't season at all... simply butter and perch.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewmLEuicGLhP2B0XYopKxwAJPHM9OnCgVjhJrlAjuhKybFd4u3xLB8CIQgkiSYZPSuyUiOOxq0nIeyZsyEWHB_oyw_A4jgudKYSG7aZoN7cvVw2vbyjhiwjqP29U0CJ1IPMZIoNGXl1Hm/s1600/Perch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewmLEuicGLhP2B0XYopKxwAJPHM9OnCgVjhJrlAjuhKybFd4u3xLB8CIQgkiSYZPSuyUiOOxq0nIeyZsyEWHB_oyw_A4jgudKYSG7aZoN7cvVw2vbyjhiwjqP29U0CJ1IPMZIoNGXl1Hm/s640/Perch.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 lake perch, cut into fillets</div><div class="separator" style="clear: both; text-align: left;">Fresh homemade butter</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Melt 2 Tblsp butter in medium saute pan over medium high heat until it foams.</div><div class="separator" style="clear: both; text-align: left;">2. Add perch fillets and cook until flesh becomes white... do not overcook! Just a couple of minutes on each side.</div><div class="separator" style="clear: both; text-align: left;">3. Serve with boiled petite red potatoes and steamed broccoli.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I want some now!</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-30610044795472550302010-10-24T08:35:00.001-05:002010-11-27T15:52:12.391-06:00Where faith meets the road...<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUu7guzoe7rZJDbJ5ZMZOgOgHwwf6J709Ndos1YmLkrvKgn1rD7S-Kof6ET8Klm0S4mV_RFcUpAmoew8LQBLBhJe6-OjVge3mH61FOESG79ZZRvbsFN9XciPT80wsgjjixLlvp-noJ7CM/s1600/DSC_0100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUu7guzoe7rZJDbJ5ZMZOgOgHwwf6J709Ndos1YmLkrvKgn1rD7S-Kof6ET8Klm0S4mV_RFcUpAmoew8LQBLBhJe6-OjVge3mH61FOESG79ZZRvbsFN9XciPT80wsgjjixLlvp-noJ7CM/s640/DSC_0100.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Belmont Gospel Church (Now Ebenezer Presbyterian Church)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I grew up in a very conservative German Pentecostal Church. My foundation in faith had solid Republican overtones. I grew up believing that a woman's role was in the home, thought that men should be the head of the house and that children should obey their parents unquestioningly. Divorce was almost unheard of and I didn't know what a homosexual was until I was in high school. I grew up believing in speaking in tongues, that God had a perfect will for my life, and that divine healing should be a common event in our lives. For me, God created the earth in seven days, only Christians would go to heaven, in particular those Christians who were Bible believing Fundamentalists. There was a little wiggle room for drinking, probably because the church was German, but Bingo, movies, rock and roll, and coed beaches were not thought highly of.<br />
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Yet...<br />
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I met God there.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I started out my morning planning to go to the Green City Market and pick up my CSA and some other beautiful market items. Kath asked if I wanted to bring the camera when we were about a mile from home and after a little hesitation, I decided, yeah, it would be great to get some shots of the the market in Fall.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TMONYvczA1I/AAAAAAAAASc/zmwK4PIXDu0/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TMONYvczA1I/AAAAAAAAASc/zmwK4PIXDu0/s640/DSC_0025.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Carrots... duh!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TMOOZp9llDI/AAAAAAAAASg/KNH6LUi_N40/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TMOOZp9llDI/AAAAAAAAASg/KNH6LUi_N40/s640/DSC_0050.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">These Squash reminded me of Crustaceans</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TMOPhxR7sjI/AAAAAAAAASk/lwQpMbFtKCE/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TMOPhxR7sjI/AAAAAAAAASk/lwQpMbFtKCE/s640/DSC_0058.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Peppers Galore!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmmgwXJ_4ao1Usus8RKEvnJg_Nv-72yDI_uIoZlmBDfFUztRqd72uAMWf35PQrfSvPc4QkZhpj6dpODLyCErz2372dN6Buq2bA-Ohtv9JbN494hyphenhypheneYJZvU5U4dCCyf7d805as7UUT59v1/s1600/DSC_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmmgwXJ_4ao1Usus8RKEvnJg_Nv-72yDI_uIoZlmBDfFUztRqd72uAMWf35PQrfSvPc4QkZhpj6dpODLyCErz2372dN6Buq2bA-Ohtv9JbN494hyphenhypheneYJZvU5U4dCCyf7d805as7UUT59v1/s640/DSC_0075.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">By the way, Muffin and Lucky each got a half of an $8 Hamburger...</div><div class="separator" style="clear: both; text-align: center;">Free range, humane killed beef with garlic aioli and arugula on a fresh baked bun.</div><div class="separator" style="clear: both; text-align: center;">Kath and I also had one each!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I also had another reason for picking up the camera. I wanted to go to the church I grew up in and take some pictures. I also had this very strong inkling that I would have the chance to go inside and see what the building looked like some thirty five years after I had last been there. When Kath and I got there, I was not surprised that they had a garage sale going on and in I went. One of the leaders was completely open to my taking pictures and I had a stupid grin on my face for the next twenty minutes as I took pictures of a piece of my childhood.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In the faith community I now worship in, communion is served from a several ton marble altar with an incredibly beautiful liturgy surrounding it. A very powerful moment for me is when the priest says "This is the Lamb of God who takes away the sins of the world and happy are those who are called to His supper." and the congregation responds by saying, "Lord, I am not worthy to recieve you, but only say the word and I shall be healed." I am very conscious of my own sin and the mercy God shows us in offering communion with Him.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">At Belmont Gospel, it was a little simpler...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9PkhQZN_X6mqi9evNYTEZNbU6upK-Dnlt2ek8rwiRPC0W62LQV1EX_c83uqRJE5nXrnM7m4TF4T1n93Y7ftmoOtA6Jmbf_5hjxW63kSNZVY-BGtl3leqhc5i-UZXLPdafp9zRA27qO1_/s1600/DSC_0078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9PkhQZN_X6mqi9evNYTEZNbU6upK-Dnlt2ek8rwiRPC0W62LQV1EX_c83uqRJE5nXrnM7m4TF4T1n93Y7ftmoOtA6Jmbf_5hjxW63kSNZVY-BGtl3leqhc5i-UZXLPdafp9zRA27qO1_/s640/DSC_0078.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This very table would be brought down in front of the altar and be covered with a white cloth. All the board members and Pastor Klaus would be behind and to the sides of it as Pastor would read the words of institution recalling the first Lord's Supper. The board members would bring the elements to the congregation as they sat in the pews. After serving themselves and the Pastor, the whole church would take the elements at the same time.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">By the way, the communion wine was not wine... it was grape juice. (This little bit of Americana... In 1869, a certain Mr. Thomas Bramwell Welch developed a process for preserving grape juice and maintaining most of its flavor. It also prevented fermentation from occuring. He was a prominent Methodist and given the Methodist Church's historic stance againts the evils of alcohol, Welch's Grape Juice would become the new communion wine for millions of conservative Evangelical Christians.) </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My dad was a board member and he and my mom were very involved members of our church. When he died, I remember looking back at the funeral procession entering the cemetery and saw this long line of cars waiting to enter. Here is where they sat, Sunday after Sunday...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uUlaZGXOCy1gj1FQqpOy6ftBPwTwOEgYZxRpiumKuIaTek7hZqfJKttGWuNfSHUKKAHace3HdWTFPd0eVds5Q9d4TB19z3-AMV16rmLX4MD6lV6VaOzmYYSIPN-sh5GlkX4w59ZGycfC/s1600/DSC_0084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9uUlaZGXOCy1gj1FQqpOy6ftBPwTwOEgYZxRpiumKuIaTek7hZqfJKttGWuNfSHUKKAHace3HdWTFPd0eVds5Q9d4TB19z3-AMV16rmLX4MD6lV6VaOzmYYSIPN-sh5GlkX4w59ZGycfC/s640/DSC_0084.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The benches used to be bare wood, but when the church was redecorated in the late 60s or early 70s, the padding was put in. Before that, several of the older folks had brought square, thin cushions to sit on during the services and if the kids had a chance, we would slide across the bare wood on them when the church was empty. Believe it or not, the vinyl padding has held up with no tears or cracking!!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">A view of the church from the front... much as it was 40 years ago. The plainness of the room was typical for Evangelical Churches of that era. Even today, most Evangelical Churches have little in the way of ornamentation. The windows are new. The old ones had dark wood panes and gave a little more character to the room.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBohQPOSofMSw2sgmtmpdGU52JiCTif0TH1R6pAaF5wXr_5TPDJA45xWxf2lQFLEI8pTPHpzrEBnzjIkm7xLziYCoY_KhLEAXYL0EvdYwbAB3YVpiDLGwKj1LBGw9EkI3Cf_MNi37ObdkG/s1600/DSC_0083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBohQPOSofMSw2sgmtmpdGU52JiCTif0TH1R6pAaF5wXr_5TPDJA45xWxf2lQFLEI8pTPHpzrEBnzjIkm7xLziYCoY_KhLEAXYL0EvdYwbAB3YVpiDLGwKj1LBGw9EkI3Cf_MNi37ObdkG/s640/DSC_0083.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This was the old pulpit that was in the main sanctuary until the renovation in the 60s.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtsMk3CIUZH0upX6MQj4DUkScd9cA9C8a43k7tXKjKEPNq5-vN1p3Xaxrfoq6Ju9Xrtai_NS8X0HX_gT7pB0LCANBfEogKY2py71cCcOHatv7ojALf-KkcY2dAebdELtszEn6ihS-t4aK/s1600/DSC_0093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtsMk3CIUZH0upX6MQj4DUkScd9cA9C8a43k7tXKjKEPNq5-vN1p3Xaxrfoq6Ju9Xrtai_NS8X0HX_gT7pB0LCANBfEogKY2py71cCcOHatv7ojALf-KkcY2dAebdELtszEn6ihS-t4aK/s640/DSC_0093.jpg" width="427" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Where it stands now is where Wally Gebhart would lead the "Opening Exercises" for Sunday School. There would be several songs and a short talk about God and His (Her, my addition.) offer of Salvation. </div><div class="separator" style="clear: both; text-align: left;">Every Sunday we would sing,</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Where is the best Sunday School in town?</div><div class="separator" style="clear: both; text-align: left;">Belmont Assembly of God!</div><div class="separator" style="clear: both; text-align: left;">Where are folks friendly as they can be?</div><div class="separator" style="clear: both; text-align: left;">Belmont Assembly of God!</div><div class="separator" style="clear: both; text-align: left;">So that's where I'll go to Sunday School,</div><div class="separator" style="clear: both; text-align: left;">Belmont Assembly of God!</div><div class="separator" style="clear: both; text-align: left;">Where?!</div><div class="separator" style="clear: both; text-align: left;">Belmont Assembly of God!</div><div class="separator" style="clear: both; text-align: left;">Where?!</div><div class="separator" style="clear: both; text-align: left;">Belmont Assembly of God! </div><div class="separator" style="clear: both; text-align: left;">(There was a noticeable ritardando and crescendo at the last line.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can't even remember most of the words to the songs I have written, but I do remember these!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well, I no longer believe much of what is in the first paragraph of this post. But I do believe in a merciful and just God who is promiscuous in His/Her love for us. And I learned it first at Belmont Assembly of God.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I also believe in Sauerkraut!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is a recipe from my youth. I tried making Sauerkraut this summer but somehow I couldn't get the fermentation to begin and I ended up adding a little semi-sour cabbage to the biologic load of the Chicago Sanitary and Ship Canal. I hope the fish enjoyed it. If there are any fish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sauerkraut, Pork and Potatoes served on Imperial Rye Bread</div><div class="separator" style="clear: both; text-align: left;">2 pounds of Frank's Sauerkraut (from a bag, NEVER the can) rinsed and squeezed dry</div><div class="separator" style="clear: both; text-align: left;">1to 1 1/2 cup of apple juice or cider</div><div class="separator" style="clear: both; text-align: left;">A couple of red potatoes, cut up (Skin on or off... it doesn't matter)</div><div class="separator" style="clear: both; text-align: left;">Some kind of cooked pork (Spareribs, shank, feet, or knuckle, don't use higher quality cuts.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. You can mix any proportion of anything above, just keep the cider to kraut ratio roughly the same.</div><div class="separator" style="clear: both; text-align: left;">2. Put ingredients into a stainless steel pot, cover and boil until potatoes are soft.</div><div class="separator" style="clear: both; text-align: left;">3. Serve on a good strong rye bread.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Our family would always get our rye bread from a Certified Grocer on Elston Avenue. Mom knew the delivery time from the Imperial Baking Company and we would go there to get the bread when it was still warm. They always had a small square of paper that was baked onto the crust at one end of the loaf which had the words "Imperial Baking Company" on it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The Nobel Laureate, Saul Bellow, thinks it was one of the best rye breads in Chicago. I agree.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">From:<a href="http://www.nytimes.com/books/00/04/23/specials/bellow-cookery.html">http://www.nytimes.com/books/00/04/23/specials/bellow-cookery.html</a></div><div class="separator" style="clear: both; text-align: left;">The discussion began over bowls of steaming golden mushroom and barley soup cooked by Prof. Allan Bloom, Mr. Bellow's associate in a seminar on Nietzsche and nihilism at the University of Chicago. Mr. Bellow's contribution to the lunch was what he described as the best corned beef and Jewish rye bread in Chicago. </div><br />
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''And I won't tell you the name of the delicatessen,'' he went on as he unwrapped the lean, fine-grained, fragrant slices. ''But it's in East Rogers Park. As for the rye bread, it is the best in the city, but it's not nearly up to the standards of my cousin Louis. He had a fine old Russian-Jewish bakery in Chicago. It was the Imperial Baking Company and his rye bread was famous. He also made black Russian pumpernickel in huge ovals, each about the size of a threemonth-old infant. Carrying it home was hard work. No one makes that kind of pumpernickel anymore.'' <br />
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Sadly, true.BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com2tag:blogger.com,1999:blog-4486190477973569444.post-79819893313556983122010-10-18T20:01:00.001-05:002010-11-27T15:52:57.532-06:00Yum...What have I learned from my first summer with a CSA?<br />
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One. It is a lot of work. Each Saturday, the CSA has to be picked up and the vegetables prepared within a day or two so that they don't go bad. For the most part we did a great job of using or preserving most everything. We lost a few things, mainly leafy vegetables and a few of the herbs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR11DF-Ko0-3Ao0CiVBBg9lHPacRq1Hz1jb1kTERhfasXPr9wgQTk6pqffKDY_VbfM_2PZSyp3KZeQN4RKpTEekxwgI29-HzK-p_Ds4cJZwl0gPL4irYG8Vu-AmNWTShsj6geQJE6JLXjH/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR11DF-Ko0-3Ao0CiVBBg9lHPacRq1Hz1jb1kTERhfasXPr9wgQTk6pqffKDY_VbfM_2PZSyp3KZeQN4RKpTEekxwgI29-HzK-p_Ds4cJZwl0gPL4irYG8Vu-AmNWTShsj6geQJE6JLXjH/s640/DSC_0030.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The Earliest Field Tomatoes</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Two. It is an unbelievable experience to thnk back on how the market changes from early spring until late fall. In early spring there were lettuces, apples stored from last year, rhubarb, chard, greens, and garlic scapes. As the spring continued, strawberries and blueberries started getting added and the varieties of greens exploded. Starting with early summer, carrots came in with the first onions, turnips and other hardy root vegetables. Some of the hothouse tomatoes became more numerous. As the summer drew on, the greens receded, root vegetables continued, plums and berries came and diminished, and finally the corn came through. By the way, the tomatoes... oh my goodness, the tomatoes. At their best they rivaled my father's from the Oakdale House garden. I absolutely loved them. As we are heading to the close of the outdoor season, apples in all there varieties are to the fore and the leaf vegetables make their reappearance. Here are some of the picture from the market:<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FbKffmgWdqdovbfJHMgy0j-a1dsW_4h7nc4tWzZRziH0jh0AiqA9BZo5gMIbZ2Ni9ug01iCfVIgHSXbSpqnGr25Pb0YB1o9r8JySqzFkTal3fUZ8bkQot2HiOz7DnnQ3JPUY1lIGMXgR/s1600/DSC_0033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FbKffmgWdqdovbfJHMgy0j-a1dsW_4h7nc4tWzZRziH0jh0AiqA9BZo5gMIbZ2Ni9ug01iCfVIgHSXbSpqnGr25Pb0YB1o9r8JySqzFkTal3fUZ8bkQot2HiOz7DnnQ3JPUY1lIGMXgR/s640/DSC_0033.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Spring radishes</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TLzmfHw74SI/AAAAAAAAASA/r1XLdDeNbBo/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="428" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TLzmfHw74SI/AAAAAAAAASA/r1XLdDeNbBo/s640/DSC_0036.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Beginning of the Tomatoes in June</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrXs2IvmEJg1nHZnqAMMvIbgVbMsnNoWu9yF1qKtZsuQ9jtM9fBODstupASCMM0E3xxchx5pSmN9P-R3-ME7Qc3J8PBfvh4_NSvs6GyTwspUtIy_A5-3oImIb8BsrCfsUq_ziy8YVEQ7J/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrXs2IvmEJg1nHZnqAMMvIbgVbMsnNoWu9yF1qKtZsuQ9jtM9fBODstupASCMM0E3xxchx5pSmN9P-R3-ME7Qc3J8PBfvh4_NSvs6GyTwspUtIy_A5-3oImIb8BsrCfsUq_ziy8YVEQ7J/s640/DSC_0024.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Tomatoes From the Middle of the Summer</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kRNRiQAOGOY4f3Ed1Yhwbj8W7jM2P-pki6epraFXIP1Vsp6-Z2ThzXO_fsFOPdGlhzMkfVGsjaNXs_ZdudDlqDuHo377-wgZej6ZcZg2sKVbR7QE0MvcJKaTmjzkxRl_RGvQGQVf9fay/s1600/DSC_0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kRNRiQAOGOY4f3Ed1Yhwbj8W7jM2P-pki6epraFXIP1Vsp6-Z2ThzXO_fsFOPdGlhzMkfVGsjaNXs_ZdudDlqDuHo377-wgZej6ZcZg2sKVbR7QE0MvcJKaTmjzkxRl_RGvQGQVf9fay/s640/DSC_0032.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Gorgeous Peppers</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Three. You really do get to know the farmers as you go to the stands week after week. Surely that doesn't affect nutrition or diminish the value of a good grocer on the West Side of the city. But it does help you develop a sense of your food's connection to the earth and the families that produce the food. In particular, the guy I bought pork from always had his kids helping with the sales. They may or may not have enjoyed being there, but you could really tell that the farm was a family affair.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Four. I will definitely do it again next year.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Finally, a recipe...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TLzr2DK3JDI/AAAAAAAAASM/YUmYd3VbPDw/s1600/DSC_0049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="428" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TLzr2DK3JDI/AAAAAAAAASM/YUmYd3VbPDw/s640/DSC_0049.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Salsa</div><div class="separator" style="clear: both; text-align: left;">Finely dice 3 or 4 medium tomatoes</div><div class="separator" style="clear: both; text-align: left;">Finely dice 1 medium fresh onion</div><div class="separator" style="clear: both; text-align: left;">Finely dice 1 jalepeno pepper</div><div class="separator" style="clear: both; text-align: left;">Chop 5 or 6 sprigs of fresh Cilantro</div><div class="separator" style="clear: both; text-align: left;">Juice of one lime</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-54459630809686780662010-10-05T19:31:00.001-05:002010-11-27T15:57:10.589-06:00More Mish Mosh... (Pilsen Edition)<div style="text-align: center;">Pilsen...</div><div style="text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XIXLpiEirV6BjM5wPm0pC3VRnFKUQEXTtqXRX7HwSEWLGUEXuQvV0c0Z9lycSYOfnpkCRbjBUNpaqqUdqRP8ruGLS53lWkf07czht3kgp4RtxH8SX8SRXUPUkOSgMtF38PxS4iQkZkYI/s1600/DSC_0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XIXLpiEirV6BjM5wPm0pC3VRnFKUQEXTtqXRX7HwSEWLGUEXuQvV0c0Z9lycSYOfnpkCRbjBUNpaqqUdqRP8ruGLS53lWkf07czht3kgp4RtxH8SX8SRXUPUkOSgMtF38PxS4iQkZkYI/s640/DSC_0066.jpg" width="640" /></a></div><br />
When I got done with the previous post, I realized that I still had some photos that I wanted to share. In addition, I took a nice walk with Kathy and the dog today and managed to find other interesting tidbits. Pilsen is such a rich community in terms of its heritage and its present day diversity. You could literally find both the best and worst of Chicago within a block. There are stunning examples of art within feet of where a kid was killed last summer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOWi4gKcaNR7dxD8xjFqTOixkzD8mC4tfYryB0AC_DMnxcIsTHdlnVDo6GKWN59Dovjnv9nhXh1Z7h5v4DAKJIv5MfU8Uf4eKv9YiLMzlDsQTL77wkr2W1WBh1p4vA0fcj45_RWeXnvDS/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOWi4gKcaNR7dxD8xjFqTOixkzD8mC4tfYryB0AC_DMnxcIsTHdlnVDo6GKWN59Dovjnv9nhXh1Z7h5v4DAKJIv5MfU8Uf4eKv9YiLMzlDsQTL77wkr2W1WBh1p4vA0fcj45_RWeXnvDS/s640/DSC_0067.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The two pictures above are part of a mural on the wall of a viaduct directly across from our condo building. The first time we parked there, we actually jumped as we turned around to see the three dimensional faces stick out of the wall. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">But other people had a vision of what they wanted to leave on the wall as well. The following pictures are found on the arches holding up the train tracks of the same viaduct.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NnbCkjBTjQsKgeE_EPTOydwIaJ4LVzCVre4WaFqPtZ2VkFRAQO-Q1gP4EeycKi4FJ4IiZTR8i-8J4AOEUzk-7bKYezeuTUxiuEKTETrq1FR7HUMl38RQpoT_qIVBPW2KFfQj93MJ8L1I/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NnbCkjBTjQsKgeE_EPTOydwIaJ4LVzCVre4WaFqPtZ2VkFRAQO-Q1gP4EeycKi4FJ4IiZTR8i-8J4AOEUzk-7bKYezeuTUxiuEKTETrq1FR7HUMl38RQpoT_qIVBPW2KFfQj93MJ8L1I/s640/DSC_0039.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgof43oXY9PHU6rUDy6XRyK_0DwRZKpFCf2-hUHvL8URI9oYD7AI4T1Z683az7revMlmkB8X8-MdjD5jxJZCLNBoWthqmgHVf-t_49-sIR-s8mJ6uRJRmfhiiSknSH0ig5fNsT1LQXj_rF8/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgof43oXY9PHU6rUDy6XRyK_0DwRZKpFCf2-hUHvL8URI9oYD7AI4T1Z683az7revMlmkB8X8-MdjD5jxJZCLNBoWthqmgHVf-t_49-sIR-s8mJ6uRJRmfhiiSknSH0ig5fNsT1LQXj_rF8/s640/DSC_0041.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyone who knows me is aware of my deep fondness for bourbon. In my mind, there is no incompatibilty with drinking and living a life devoted to serving God. But there are times when devotion to God should probably be separated from imbibing the distilled fruit of the vine. Such was not the case in the following example. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I found this makeshift devotional just outside of a parking lot for a mattress store on 18th Street.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheY4sV0VQgg3L9C3Fg-7sWeVOoHIzFgn4E6rYLVbl7s4N7b3HTP39x-ca0_tiM7JtTCJJQYU8nl4hh2w_a3mWJajw6jvKEMEAJd-FZDpjUqnltdUpROKut-NQmPHSLsiKfI4do-I5Tovkl/s1600/DSC_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheY4sV0VQgg3L9C3Fg-7sWeVOoHIzFgn4E6rYLVbl7s4N7b3HTP39x-ca0_tiM7JtTCJJQYU8nl4hh2w_a3mWJajw6jvKEMEAJd-FZDpjUqnltdUpROKut-NQmPHSLsiKfI4do-I5Tovkl/s640/DSC_0095.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was about 2 feet high and 2 1/2 feet wide, sitting on the concrete of the sidewalk in front of the fencing surrounding the parking lot. It was made of a combination of plywood and 1x6 lumber. It also had some empty bottles of hooch sitting on top of it...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIilwQKaGy00Y_xLDGs8CzFgK-KA1FWWT6FWI71e52nSgWqDVNC5jyJm3RurDgZ8L5VVGsx3D5WWRN7WINNub6VZZ-jG7e9_82i0BRcR32Jb768cYCLXoHd4hyphenhyphenTJcxf091hDo9oI4tsWf/s1600/DSC_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIilwQKaGy00Y_xLDGs8CzFgK-KA1FWWT6FWI71e52nSgWqDVNC5jyJm3RurDgZ8L5VVGsx3D5WWRN7WINNub6VZZ-jG7e9_82i0BRcR32Jb768cYCLXoHd4hyphenhyphenTJcxf091hDo9oI4tsWf/s640/DSC_0094.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Last I checked, Jose Cuervo did not supply communion wine!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A very interesting find was the stamp placed in the concrete of a sidewalk under a viaduct near 16th and Peoria. These stamps are quite common in the city and on the block around our condo, there are four or five. But the oldest one I have seen this far is from either 1908 or 1903. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SugkOACr1ZFc5yyf_XQIzwaMtn1-PBeSUF572TX9kSIKvRgvLo53uF7rMazdRNReZKR3JuavIvJAQQ_XyX0redTnDut1_DEiKqJ_R1wteHang6tHWcbb_8aRu0h0o8gTzfvIVYyP2ueT/s1600/DSC_0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SugkOACr1ZFc5yyf_XQIzwaMtn1-PBeSUF572TX9kSIKvRgvLo53uF7rMazdRNReZKR3JuavIvJAQQ_XyX0redTnDut1_DEiKqJ_R1wteHang6tHWcbb_8aRu0h0o8gTzfvIVYyP2ueT/s640/DSC_0122.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Say... This was stamped in place either before or during the Cub's World Series run!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One last mural...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This one is found on the back of the building in which a Spanish language radio station has its studios. If you are travelling east on 18th Street, as you come to the corner of Loomis, Blue Island and 18th Street, you will find it on your right hand side in the alley just before the intersection.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TKu9RTCY12I/AAAAAAAAARo/Wq0bwTY17vQ/s1600/DSC_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TKu9RTCY12I/AAAAAAAAARo/Wq0bwTY17vQ/s640/DSC_0054.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMN-jldt8Er2H5_JyNIMLNuZYNprAEUbWv9meJNqmfSmS2B1ONUZBagGVIIYiBxo6Rk9zxcBxCVEj3XhjWTJWgqaSFlC61iAx_pA8ogyEbDrkC-B-gYQoKrBgI95TaruNVdEeBUJIj7DZ-/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMN-jldt8Er2H5_JyNIMLNuZYNprAEUbWv9meJNqmfSmS2B1ONUZBagGVIIYiBxo6Rk9zxcBxCVEj3XhjWTJWgqaSFlC61iAx_pA8ogyEbDrkC-B-gYQoKrBgI95TaruNVdEeBUJIj7DZ-/s640/DSC_0055.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know that immigration issues are a hot topic right now. I am not denying that there needs to be some sensible structure in which foreigners are assimilated into the larger American society. The impact of large immigration loads on the communities where immigrants reside needs to be addressed. I believe that proper documentation is essential to providing adequate social services to people who reside in this city. But I maintain, as a believer in Christ, that all those who call themselves Christians should work toward fair and equitable rights for all humans living on this planet. The Catholic Church, of which I am a part of, has made some incredibly bad decisions of late. My heart breaks and anger rises within regarding the bishops' handling of the sex abuse crisis. But I suggest that all thoughtful people read the United States Council of Catholic Bishops statement on Immigration and deal with its propostions as they come to their own decisions regarding immigration.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqzdJAr8CsVsSOwzMwt-gGkoLxsAT4KKkeM77ifp0N-M2HvegGI6ZOABIgn8sqbjC1R4wKt1ULkVzyuAa0wA9cz-QJYPBMDpm92phVT4RuMwAsVhBBqYn0KPDa4KLormRvrz9ym1GBKeX/s1600/jfi_logo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqzdJAr8CsVsSOwzMwt-gGkoLxsAT4KKkeM77ifp0N-M2HvegGI6ZOABIgn8sqbjC1R4wKt1ULkVzyuAa0wA9cz-QJYPBMDpm92phVT4RuMwAsVhBBqYn0KPDa4KLormRvrz9ym1GBKeX/s640/jfi_logo.gif" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.justiceforimmigrants.org/">Justice for Immigrants</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Toward a more peaceful and just world...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Refried Beans<br />
<br />
1 pound Pinto Beans<br />
1/3 pound Lard<br />
Salt<br />
<br />
1. Soak beans in a pot filled with water overnight.<br />
2. Drain beans and put them in a pot with 4 quarts of water.<br />
3. Bring to a boil and simmer for 1 1/2 hours until they are soft.<br />
4. Melt lard in a skillet over medium high heat and add beans, and salt. Mash beans with a potato masher until you get desired consistency. Most people like a little lumpiness in the beans.<br />
5. Serve in a warmed flour tortilla with finely chopped white onion and chopped fresh cilantro. If you like, add a fresh salsa and Cotija cheese.<br />
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One last thing....<br />
<br />
Please check out this ministry that Kathy and I support wholeheartedly.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5tuTy_4Zh7TMafzadQN_PpyqtZjGmF6SSdgHEmhUvyA6btUrOW09YO-ZtwZTnNPMLhINe88IXRqQugTsVKq3NsRDN_pUpZVsCzM2YEJ5mzvq64WBOpDMaH1y71qjMf3qdnOjJDMGqY7d/s1600/PracticeHeader2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5tuTy_4Zh7TMafzadQN_PpyqtZjGmF6SSdgHEmhUvyA6btUrOW09YO-ZtwZTnNPMLhINe88IXRqQugTsVKq3NsRDN_pUpZVsCzM2YEJ5mzvq64WBOpDMaH1y71qjMf3qdnOjJDMGqY7d/s640/PracticeHeader2.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.tallerdejose.org/">Taller de Jose</a></div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1tag:blogger.com,1999:blog-4486190477973569444.post-89874441477720745262010-10-03T19:06:00.001-05:002010-11-27T15:57:40.993-06:00Mish Mosh...OK...<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've hit a little wall here. This past two weeks I have had a very bad cold, managed to get a groin pull (Isn't that a SPORTS injury? Hello!?!?) and I have had to prepare for playing two masses today. I have run out of blog ideas that aren't too hard to pull together in a day or two. (I also came up with a version of "Agnus Dei" to the tune of U2's "Children of the Revolution" that might get me excommunicated!) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But I only did one serious walk.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So today will be a little mish mosh and I hope to redeem myself soon with some interesting posts. I also hope to get back into some decent walks.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="center">The View...</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vZymm6qhksQYxSx_HcIgElLBWpK3UV0aROZocCDFCQ4VNGjt7919bwWz8Am4x74cfsrHevSajYTN6QyM_Y9q6IGF1U6X-luN6I5CYRKO-BI5WhtNRAPPjj1R6I0qnJaVj__x6_bVHbSG/s1600/DSC_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vZymm6qhksQYxSx_HcIgElLBWpK3UV0aROZocCDFCQ4VNGjt7919bwWz8Am4x74cfsrHevSajYTN6QyM_Y9q6IGF1U6X-luN6I5CYRKO-BI5WhtNRAPPjj1R6I0qnJaVj__x6_bVHbSG/s640/DSC_0069.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKqF6olzLR1Yl6wa-UUxnsQWawhi_ni6notmSgxeI3wgRyT2shSVy6goqkjqajIQgfxcoSs8V5rJ4LvoOktHl_UVQJKknWHlZUcgdSVe7Yu_U3b7HSMMNtg1Rtf4AKAM3G1vDbEwwf295/s1600/DSC_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKqF6olzLR1Yl6wa-UUxnsQWawhi_ni6notmSgxeI3wgRyT2shSVy6goqkjqajIQgfxcoSs8V5rJ4LvoOktHl_UVQJKknWHlZUcgdSVe7Yu_U3b7HSMMNtg1Rtf4AKAM3G1vDbEwwf295/s640/DSC_0026.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dvR1WjLqgmg/TKkPl7N-nrI/AAAAAAAAAQs/Ft2tr2Y5ITI/s1600/DSC_0047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="http://3.bp.blogspot.com/_dvR1WjLqgmg/TKkPl7N-nrI/AAAAAAAAAQs/Ft2tr2Y5ITI/s640/DSC_0047.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Kathy and I never get tired of the view from our condo. I have seen incredible vistas in North Carolina, Utah, Colorado, and other scenic locations, but I am always stunned by the beauty of the city as framed by the sky, clouds, and sunlight of God's making. It's as if humanity's creativeness and God's come together to make something more beautiful than each could have done alone.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The Streets</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dvR1WjLqgmg/TKkRWyL8V5I/AAAAAAAAAQw/POCeg55MIU4/s1600/DSC_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://1.bp.blogspot.com/_dvR1WjLqgmg/TKkRWyL8V5I/AAAAAAAAAQw/POCeg55MIU4/s640/DSC_0104.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJuTeGngzf_JaLJQqrSkGUJYg8SHQoohVFnC_cL4bFgj9OLngMWdD6jMImiS7PvjlJHEYLmG-7B7ugKBKALIQNPylMIdGN9xexQhqlMei7Ce-KEyW8kSDfCnYX9FjSvqjdonaajWTjFJr/s1600/DSC_0103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJuTeGngzf_JaLJQqrSkGUJYg8SHQoohVFnC_cL4bFgj9OLngMWdD6jMImiS7PvjlJHEYLmG-7B7ugKBKALIQNPylMIdGN9xexQhqlMei7Ce-KEyW8kSDfCnYX9FjSvqjdonaajWTjFJr/s640/DSC_0103.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">During a walk in the neighborhood we found an old piece of construction machinery that hadn't been used in a number of years and was covered in vines and greenery. One of my enduring fantasies is to think about how the city would look in one hundred, two hundred, and a thousand years after humanity disappeared suddenly from the scene. This is a start, I guess...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Here's a railroad spur that hasn't been used in about two years...</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbW6lZAXHXVF3ufr_Q2AwgjLB0Uim65o1y4JArV6cNoHKakKFrNcSKZbLG6aYO0H3qw-fpSdyj6_x8hyphenhyphenIYnlbU_RHFbMM2kqCFb66iyqzuLGhyphenhyphenRziK_IKLrxsZho5EKgD8zoDgWTQoqkO/s1600/DSC_0098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbW6lZAXHXVF3ufr_Q2AwgjLB0Uim65o1y4JArV6cNoHKakKFrNcSKZbLG6aYO0H3qw-fpSdyj6_x8hyphenhyphenIYnlbU_RHFbMM2kqCFb66iyqzuLGhyphenhyphenRziK_IKLrxsZho5EKgD8zoDgWTQoqkO/s640/DSC_0098.jpg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You'll notice the plastic cup in the foreground which will probably be there in 3000 A.D.<br />
<br />
<div style="text-align: center;">Artistry</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Pilsen is home to a lot of murals. It probably has to do with the fact that there are a lot of railroad embankments running through the neighborhood and the Mexican tradition of painting murals which has been supported by numerous art agencies in the last twenty or thirty years.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dvR1WjLqgmg/TKkWyK3N41I/AAAAAAAAAQ8/e_Rbj-c5Gws/s1600/DSC_0078_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="http://3.bp.blogspot.com/_dvR1WjLqgmg/TKkWyK3N41I/AAAAAAAAAQ8/e_Rbj-c5Gws/s640/DSC_0078_1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dvR1WjLqgmg/TKkX7K9ridI/AAAAAAAAARA/PCQHOTdSLQM/s1600/DSC_0084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="http://3.bp.blogspot.com/_dvR1WjLqgmg/TKkX7K9ridI/AAAAAAAAARA/PCQHOTdSLQM/s640/DSC_0084.jpg" width="640" /></a></div><br />
Some, such as those above, are quite beautiful. The first one is from a mural protesting Tax Increment Financing, a tool which is supposed to help communities, but often ends up going to bigger developers with debatable benefits to the communities. The second is painted, believe it or not, on the wall of a Mexican derived pizzaria!<br />
<br />
Of course, this is Pilsen. So we have to have our obligatory "Lady of Guadalupe". This is from St. Procopious Parish, which has really opened itself to the community and has become a vital part of Pilsen. This is Catholicism at its best, in my opinion.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h8G-67DpA36Y49O2hogW1UX4EAgsg_kxnWr31KFzlikZ_bmdg7F72gU5z0o_xzpApjWpyZJCrv6ACRjkpKr-HD0gh8x-WN-dA2DsJFUWfOujVL3_euW2M5RK1OG4-Pjzw-ktS2BibO5N/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h8G-67DpA36Y49O2hogW1UX4EAgsg_kxnWr31KFzlikZ_bmdg7F72gU5z0o_xzpApjWpyZJCrv6ACRjkpKr-HD0gh8x-WN-dA2DsJFUWfOujVL3_euW2M5RK1OG4-Pjzw-ktS2BibO5N/s640/DSC_0086.jpg" width="640" /></a></div><br />
Of course, the urban hipsters moving into Pilsen need to get their mark in as well!<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVx4NsKUg-7x1oChKYS8mkVbBZDMix0kgmbuIgAunXqbR1CF7I9lr1vJRqxjKIGTYwhzBIjDj8S0Qk01XRHkjwAvSUuDSB3sy0Qzs_3ZlMuoHkQMYRoC5YDMLnK1v_wmPiFBtMoVlw5X1a/s1600/DSC_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVx4NsKUg-7x1oChKYS8mkVbBZDMix0kgmbuIgAunXqbR1CF7I9lr1vJRqxjKIGTYwhzBIjDj8S0Qk01XRHkjwAvSUuDSB3sy0Qzs_3ZlMuoHkQMYRoC5YDMLnK1v_wmPiFBtMoVlw5X1a/s640/DSC_0082.jpg" width="428" /></a></div><br />
This "mural" was drawn on a doorpost on 18th Street.<br />
<br />
Finally, you know there has to be a recipe. We celebrated Ilene's 53rd birthday by going to Blue Man Group and then coming over to our condo for a Mexican meal. Here is a recipe for Chorizo that will have you making it from scratch each and every time.<br />
<br />
Chorizo<br />
2 lbs. ground pork shoulder<br />
1 cup white vinegar<br />
2 tablespoon fresh ground black pepper<br />
2 teaspoons salt<br />
2 tablespoons ground cumin<br />
6 tablespoons Mc Cormick chili powder<br />
4 tablespoons fresh minced garlic<br />
2 tablespoons onion powder<br />
2 tablespoons paprika<br />
<br />
1. In a large bowl, mix all of the above ingredients well.<br />
2. Cover with plastic wrap and place in refrigerator fir 24 to 48 hours.<br />
3. Check every 12 hours and pour off any fluids that accumulate.<br />
4. After curing, either freeze the chorizo or fry it.<br />
<br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com2tag:blogger.com,1999:blog-4486190477973569444.post-80563137629592824942010-09-15T20:53:00.001-05:002010-11-27T15:58:09.707-06:00Sidewalks...<div style="text-align: center;">Sidewalks (Mile 1.04)</div><br />
Chicago was built on land that was mostly marsh. It had, for centuries, been covered with water and grasses, providing refuge for passing waterfowl and all sorts of marshland animals. As the city grew and developed, it became obvious that the terrain was beginning to prevent the city from growing properly. There were tales of a twelve mile journey through the city taking an entire day. Another joke of the day was:<br />
A man came upon another buried up to his shoulders in mud. When asked if he needed help, back came the reply, "No thanks, I have a good horse under me." Early attempts at correcting the problem included plank roads, but the water collecting underneath both rotted and warped the boards, as well as contributed to vector borne cholera. Something had to be done.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLlK-ywIxRr8xcodGd8nqi21mb05TXGgJ8oMgGI4XuG2JtK4y4kzaVPSGWizhZ4bDLHYpS7GkpeW0kJ5XKKYpyxC7mTz_gv1nXXqX3WQ0B9N8SQbxwDtSLy8aGBG9dFu41oVDBuHcdsSl/s1600/Vaulted+Sidewalk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLlK-ywIxRr8xcodGd8nqi21mb05TXGgJ8oMgGI4XuG2JtK4y4kzaVPSGWizhZ4bDLHYpS7GkpeW0kJ5XKKYpyxC7mTz_gv1nXXqX3WQ0B9N8SQbxwDtSLy8aGBG9dFu41oVDBuHcdsSl/s640/Vaulted+Sidewalk.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Vaulted Sidewalk in Pilsen</div><div class="separator" style="clear: both; text-align: center;">To the left is the original level of the city in this area, to the right is where the city raised the street level.</div><br />
Ellis Chesbrough, an engineer brought in from Boston to deal with Chicago's sewage mess, decided that <br />
Chicago's land was too low to properly dig sewers to drain the area. His idea was bold and innovative. He decided that the city needed to raise itself out of the muck. In 1855 and 1856, Chicago passed a number of ordinances which required the streets to be raised between 4 and 14 feet. It took twenty years to accomplish this task and it was not unusual to see buildings being lifted by "dozens of men turning winches in unison so that foundations could be built underneath." Foreign visitors watched in amazement as entire masonry hotels were elevated to the new street level while people came and went and guests slept and ate. It was also a fairly frequent occurence at the time to see entire houses and shops rolling down streets as they moved to new neighborhoods... with people inside of them!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VjJgUiczO5-CiA7L3DuD6JGSIv1zUQm2ZgNtmlGSfvEIqnMFqyPL_Dii5fjo_OAYjx4g9XB7nFnnW5L6pv721AYC6lmw7jrv43mNxGTEaqESct5BFGiBumOZRzHW6qolDRBqbnYIl66z/s1600/Vaulted+Sidwalk+-+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VjJgUiczO5-CiA7L3DuD6JGSIv1zUQm2ZgNtmlGSfvEIqnMFqyPL_Dii5fjo_OAYjx4g9XB7nFnnW5L6pv721AYC6lmw7jrv43mNxGTEaqESct5BFGiBumOZRzHW6qolDRBqbnYIl66z/s640/Vaulted+Sidwalk+-+3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">An example of a building in Pilsen that was not raised with the streets. Notice the walkway from sidewalk level to the "new" first floor.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Of course,when the streets went higher, the sidewalks also need to go higher. Most of the sidewalks were raised on steel beams, with the slab of concrete forming the "roof". By the 1990s, most of the beams were deteriorated and cave-ins in the Pilsen and Heart of Chicago areas were not uncommon. The city responded and there are several programs in place to fill in the vaulted sidewalks with rubble and repair the cave-ins.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For an interesting article on vaulted sidewalks, follow this link: <a href="http://www.structuremag.org/article.aspx?articleID=885">http://www.structuremag.org/article.aspx?articleID=885</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Kathy and I will be walking the sidewalks a lot over the next month in a show of solidarity with immigrants facing difficult situations in the United States and in order to support a ministry by one of our dear friends, Sr. Kathy Brazda, Taller de Jose. We will be wearing a T-shirt with the name of one of their clients and information on contacting their ministry. We've pledged to walk 90 miles in the next month. You will be following our journey on the blog.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Street Food</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dvR1WjLqgmg/TJFyAXlRVQI/AAAAAAAAAQY/tpN5bv6ZyXs/s1600/IMG00054-20100328-1313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qx="true" src="http://2.bp.blogspot.com/_dvR1WjLqgmg/TJFyAXlRVQI/AAAAAAAAAQY/tpN5bv6ZyXs/s640/IMG00054-20100328-1313.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Elotes from a Vendor at the Maxwell Street Market</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> Elotes (Corn on the Cob)</div><div class="separator" style="clear: both; text-align: left;">1 corn on the cob</div><div class="separator" style="clear: both; text-align: left;">Mayonnaise</div><div class="separator" style="clear: both; text-align: left;">Chili Powder</div><div class="separator" style="clear: both; text-align: left;">Parkay Margarine</div><div class="separator" style="clear: both; text-align: left;">Cotija of Parmesan (Kraft) Cheese</div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Take the boiled cob of corn and place a stick in the end of it.</div><div class="separator" style="clear: both; text-align: left;">2. Brush corn with Parkay margarine and use a spatula to slather with mayonnaise.</div><div class="separator" style="clear: both; text-align: left;">3. Dust with cheese, chili pepper, salt.</div><div class="separator" style="clear: both; text-align: left;">4. Make the Sign of the Cross.</div><div class="separator" style="clear: both; text-align: left;">5. Devour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Damn, it's good!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(P.S. You know how fussy I am with ingredients and I would NEVER suggest Parkay or Kraft Parmesan Cheese. But you NEED to use it to get the proper flavor of this delicacy. I am not kidding.)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com2tag:blogger.com,1999:blog-4486190477973569444.post-58858525838096573792010-09-12T21:43:00.001-05:002010-11-27T15:59:59.459-06:00Semi-Melancholy Moment of Introspection<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibK2957dTeHvbi8zSdaghXVVCbiwzBCzeiD6S4_8UP94aRyEvFge7Jr2vvCTL0kkoKmXfS3qLnxow7PyNjQKMD03-Q4EOpzdKJP_xnt9lagO6M3W-GTdWGLGXZExYQjpQE3Tv4AGp0eXXB/s1600/DSC_0146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibK2957dTeHvbi8zSdaghXVVCbiwzBCzeiD6S4_8UP94aRyEvFge7Jr2vvCTL0kkoKmXfS3qLnxow7PyNjQKMD03-Q4EOpzdKJP_xnt9lagO6M3W-GTdWGLGXZExYQjpQE3Tv4AGp0eXXB/s640/DSC_0146.jpg" width="640" /></a></div><br />
It's one of those days.<br />
<br />
End of the summer. A quiet day, mostly alone. Didn't have enough energy to accomplish what I had set out to do and now I am feeling like a failure for not accomplishing the long list of "should-haves".<br />
<br />
Most of all...<br />
<br />
I want to give mom a call and see how she's doing.<br />
<br />
She died in 1997.<br />
<br />
Mom canned 80 quarts of tomatoes every year, as well as beets, beans, tomato juice, and spaghetti sauce. This recipe is in honor of all of those hot days spent canning.<br />
<br />
Pickled Peppers, Cauliflower, and Carrots<br />
<br />
1/2 small head of cauliflower cut into florets<br />
8 jalapeno peppers, whole<br />
1 very large carrot slant cut into 1/8" slices<br />
1 teaspoon pickling spices<br />
3 cups vinegar<br />
3 cups water<br />
3/8 cup of pickling salt<br />
<br />
1. Clean and wash vegetables, cutting them to proper size.<br />
2. Stuff vegetables in sterilized quart Mason Jar and add pickling spices.<br />
3. Bring salt, vinegar, and water to a boil and pour over vegetables, filling jar to 1/2 inch below rim.<br />
4. Seal with lid and ring and place in boiling water bath for 15 minutes, submerging jar by 2 inches.<br />
5. Take out and allow to cool over night.BigDanhttp://www.blogger.com/profile/13535074250080626678noreply@blogger.com1