Sunday, July 10, 2011

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Due to the Casey-fication of the media, it seems I missed the running of the bulls at Pamplona.  I have yet to understand why people would deliberately put themselves in harm's way by running alongside a herd of pissed-off bovines with long sharp horns.  There are better ways to party, people!

I am at an almost complete loss as what to do with that bone-in pork loin.  Something amorphous is swirling about in my head, but I haven't imbibed enough caffeine to clear the cobwebs.  Chorizo keeps intruding into my thoughts, along with an old recipe I've always favored, from Betty Crocker's Good and Easy Cookbook.  Don't scoff, faceless reader.  I have garnered some pretty terrific recipes from that imaginary lady-of-the-kitchen.

Speaking of caffeine - after a lifetime of drinking too much coffee, I stand before you, vindicated.  One of my greatest fears is Alzheimer's disease, and research is now showing that there is a mystery ingredient in coffee that, along with caffeine, boosts protection against that mind-robbing disease.  Better than Aricept.  I've been drinking coffee since I was four years old, and I've never resorted to drinking that decaffeinated drek that taste like brewed used cat litter.  Feh.

Got the cooking straight in my head:  stuffing-topped pork chops with chorizo and pepper jack cheese; chicken with peaches; and my version of kraut sveckle, which includes green onions, and a cole slaw blend of cabbage, red cabbage, and carrots in place of the all-cabbage version.  Please do not tell any of my relatives about this; tampering with family recipes is tantamount to heresy.  I am also using up the sweet Italian sausages leftover from the soup I prepared yesterday, but that's not a recipe, that's what my mother used to call a cockapitsie.  I couldn't begin to translate it, as I have no idea what language she was speaking.  But this cockapitsie is basically the sausage with peppers, onions, black olives, marinated mushrooms, some seasoning, a little EVOO, a jar of Barilla's Calabrese sauce, a little red wine, all topped with a dollop of ricotta leftover from last week's seafood manicotti cooking frenzy.

Let's see, more noodling around de interwebz, which reminds me I still have to cook the noodles for the heretical kraut sveckle - the headline in the Wall Street Journal reads "The Story of Dick Cheney's Heart" - which got me to thinking, does he actually have one?  Then there was another article discussing the upcoming November vote in which San Franciscans will decide whether or not to outlaw circumcision.  The idea that civil law could delegitimize the most fundamental of all Jewish practices is disturbing.  I have seen very few peppies in my life, but in my opinion, the uncircumcised ones look ... well, weird. 

Still just peeking ...

The report from the kitchen:  the stuffing-topped pork chops are in the oven for their last half hour.  The chicken and peaches is done and I will be posting all about that over at the recipe blog.  The water is boiling to cook the noodles for the kraut sveckle.  And the cockapitsie sausage with peppers is also done, sorry, no recipe.  One of these days I will prepare and post a proper recipe for my sausage and peppers, which I make two totally different ways, depending on my mood and what else I happen to be serving.

Chicken and Peaches, my way

Incidentally, I do appreciate all of the regular readers I have here, and I hope that number continues to grow.  If you wouldn't mind, you can spread the word by hitting the "share" button on your Facebook page, or through whatever social network you like.  Please don't forget that the recipes are on a separate blog, so if you don't check over here (and that same link is permanently located in the upper left hand corner of this blog) you will only have yourself to blame for missing some pretty good recipes, like today's chicken and peaches.

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