Sunday, August 7, 2011

Home again

I am now, regrettably enough, home from Michigan. I'd like to say this will mean more posting, but I leave again for Texas a week from today. I have a bunch of ideas rattling around in my head, but finding time and mental wherewithal to put them into being may prove troublesome.

Reentry has been relatively gentle for me, but less so for the actually employed people. Exiting again is proving more problematic. I am decidedly not looking forward to packing my life into boxes to travel a thousand miles.

Shooting apples with a .38 is fun.

Shooting berries with a .22 is rewarding.

My freshwater tank can't come with me to Dallas, which is disappointing, but I am setting up a Marine picotope down there, which is exciting.

I made dinner tonight. Stuffed poblano peppers. Before any readers get the mistaken impression that this means I can cook, I know how to make this recipe, pasta, toast, bacon, and if i'm lucky a sandwich. I've noticed in the last two times i have made this recipe though, the peppers have been unusually hot. I am wondering whether they are sold riper later in the summer, with corresponding increase in heat. In any case, it's still pretty much my signature recipe.

I can't leave well enough alone and follow a recipe. I take after my dad in that, but the poblano stuffing I invented, and i seem to have accidentally reinvented Oaxacan horchata. While at the Mexican market today for ingredients, I found Prickly Pear Cactus fruit, and decided to try it out. After plucking a few dozen tiny needles from my fingers, i skinned them (with the help of the internet) and found the flesh to be sweet, fruity, yet still green tasting, and altogether quite pleasant, if loaded with seeds. Dad juiced the uneaten bits, and made prickly pear margaritas for the alcohol drinkers, and I added some of the juice to the horchata out of curiosity. I thought I had invented something fantastic until the internet told me that it is one of the more common serving styles for horchata.

I will post recipes for both horchata and peppers tomorrow, hopefully.

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