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Posted at 04:53 PM in Music | Permalink | Comments (0) | TrackBack (0)
Posted at 11:27 AM in Music | Permalink | Comments (0) | TrackBack (0)
Posted at 08:31 PM in Music | Permalink | Comments (1) | TrackBack (0)
We have a son, Peter, who writes a blog with soul. He has a particularly poignant one today. Hugs. We raised some good kids.
Posted at 02:29 PM in Family | Permalink | Comments (1) | TrackBack (0)
Too good to pass up. Too old to remember where I saw it. If anyone recognizes it, let me know so I won't be guilty of plagiarism.
Posted at 07:58 AM in Wisdom | Permalink | Comments (1) | TrackBack (0)
I read this great blog http://homesicktexan.blogspot.com/2009/01/carne-guisada-tex-mex-stew.html from Lisa, a homesick Texan who loves Texas food - as I do.
Here's one she posted last week. I haven't tried it yet, but, man, am I intrigued. I would substitute a carton of frozen green chilies for the jalapenos and the seranos for a richer flavor. The cilantro and the bay leaf would be optional in my experiment.
Let's cook.
Carne Guisada
Ingredients:
4 pounds of chuck or bottom round beef, cut into 1-inch cubes
4 tablespoons of peanut oil
2 tablespoons flour
1 medium onion, diced (about 1 cup)
5 cloves of garlic, minced (about 1/4 cup)
1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced
2 serrano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer such as Negro Modelo
Method
In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.
Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chilies for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.
Throw in the browned beef, add the herbs, spices, water and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.
Note: If you want your meat to be distinct cubes rather than strings, lessen the cooking time. If you cook the stew for less time, you may also need to add some flour to thicken the gravy. Take out a 1/4 cup of the cooking liquid, stir into it a 1 tablespoon of flour and then incorporate this back into the stew. Stir until gravy has thickened. Also, I like my meat in big stringy chunks, but if you prefer smaller pieces, cut the meat into 1/2 inch cubes.
Posted at 04:14 PM in Food and Drink | Permalink | Comments (0) | TrackBack (0)
Here's an interesting article By Edward C. Baig, USA TODAY.
I found it interesting because I've come to believe that Facebook, far from being the superficial touchy-feely fad it appears to be on the surface, has quite a bit of value to offer people who are interested enough to think it through and personalize it.
Here's what Baig has to say:
Posted at 07:02 AM in Creativity | Permalink | Comments (0) | TrackBack (0)
Goodness! I've had this "clustermaps" program on this blog for a long time, but never took time to look at it. (You can find it on the right side of the page.)
It tracks people who read your blog according to their location. I opened it today and was amazed at how far this little squib has traveled.
Here's the big picture. http://clustrmaps.com/counter/maps.php?url=http://viewfromarizona.typepad.com/citrus/
Guess I'm not big in Libya or Syria. That's OK. There's always someone.
Posted at 04:42 PM in Blogging | Permalink | Comments (0) | TrackBack (0)
Posted at 05:24 AM in Music | Permalink | Comments (2) | TrackBack (0)
I am composing the liturgy and conducting the Memorial Service for our son, Andy. this coming Saturday.
It will be unique in that 2 services will be going on simultaneously, one in an Episcopal church in Andover, Mass and the other in a Lutheran Church here in Arizona - clear across the continent, but one in purpose and spirit.
Doing this is a highly creative task, combining the personal and the universal elements of mourning and celebration of life. I have secured two wonderful musicians, who will bring both musical and theological integrity and power to the gathered friends and family. Jim Haller, the organist/pianist has a wonderful gift of playing great hymns of the church with a jazz expression that always lifts and amazes us as we listen to him each week. Bonnie Siegle is a highly gifted soloist - and person.
Patterned on the classic liturgies of the church, the service itself will hopefully express an earthy spirituality that consists of scriptures, prayers, silences and what I call a "floating homily". This is an intermittant sermon, patterned on the nearby desert Hassayampa River, which flows underground and keeps surfacing and disappearing as its moods dictate. Mini-homilies.
All this for Andy. And because I need to.
Posted at 10:18 AM in Family | Permalink | Comments (0) | TrackBack (0)