tag:blogger.com,1999:blog-90868352024-03-19T12:52:59.087-07:00Theophylact the UnbearableWhy this is hell, nor am I out of it.Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-9086835.post-66697496896473534852018-02-08T10:24:00.004-08:002018-02-08T10:25:35.690-08:00<a href="https://talkingpointsmemo.com/livewire/holocaust-denier-tells-cnn-not-nazi">Arthur Jones</a> says, "Don't be an emotionalist.<br />
Just because I'm not found on a Kosher list<br />
Of GOP players<br />
I denounce the nay-sayers:<br />
I'm <i>no longer</i> a National Socialist."Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-19615450502394746532018-01-28T18:42:00.002-08:002018-01-28T18:49:13.656-08:00<h4>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Simplest roast chicken</span></h4>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">There's a Wegman's not ten miles from where we now live. I've been there twice. Last weekend we bought a chicken and tonight we decided to cook it at last.</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mark Bittman has an amazingly easy roast chicken recipe at the <i>New York Times</i> website. Here it is. Warning: Some people find this sets off the smoke detector. We didn't have any problem despite having the oven halfway across the kitchen from the hood.</span></div>
<div>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Yield: 4 servings</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Time: 50 to 60 minutes</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">INGREDIENTS</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 whole chicken, 3 to 4 pounds, trimmed of excess fat</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tablespoons extra-virgin olive oil</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Salt and freshly ground black pepper</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">PREPARATION</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.</span> </blockquote>
<blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.</span></blockquote>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It was delicious. I deglazed the pan with a little red wine to make a basic gravy, and that was it. </span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-49280318555897568812018-01-18T13:04:00.002-08:002018-01-18T13:04:33.637-08:00<b><a href="https://www.washingtonpost.com/politics/trump-pushes-back-on-chief-of-staff-claims-that-border-wall-pledges-uninformed/2018/01/18/78960980-fc68-11e7-8f66-2df0b94bb98a_story.html?nid&utm_term=.48b2d4309b84">Anti-evolution</a></b><br />
<br />
Humpty Trump says, "The Wall is the Wall.<br />
My stance hasn't varied at all.<br />
This guy from the Army<br />
Begins to alarm me:<br />
Is he setting me up for a fall?"Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-82366751637451312942018-01-18T12:40:00.002-08:002018-01-18T12:40:33.527-08:00We moved from DC to Falls Church, Virginia on December 18. What followed was the Fortnight from Hell, because on the morning of the 20th Marcia felt so short of breath that she made an emergency appointment with her cardiologist, who sent her to MedStar Washington Medical Center's emergency room.<br />
<br />
Turns out she has pulmonary fibrosis as a side-effect of a drug she was taking for atrial fibrillation.<br />
<br />
So. At home, she's on a 30-foot tube to an oxygen concentrator. When she's out, she's on bottled oxygen, more or less limited in range by how long a bottle will last (three to four hours) until she can get to see a pulmonologist who can prescribe a portable, battery-operated, rechargeable concentrator.<br />
<br />
Meanwhile, our new apartment is not yet fully set up, because we need help in hanging pictures, installing bookcases, and so on.<br />
<br />
BUT a friend gave us an <a href="https://instantpot.com/portfolio-item/duo-plus-3/">Instant Pot</a> as a housewarming present, and we made this recipe for him as a thank-you:<br />
<br />
<div style="text-align: center;">
<b>Pressure Cooker Beef Short Ribs With Red Wine and Chile</b></div>
<div style="text-align: center;">
Melissa Clark, <i>New York Times</i></div>
<br />
Yield: 6 servings Time: 1 hour<br />
<br />
INGREDIENTS<br />
<br />
2 teaspoons kosher salt, more as needed<br />
1 teaspoon coriander powder<br />
1 teaspoon ground black pepper<br />
3 to 4 pounds bone-in beef short ribs<br />
1 tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed<br />
3 leeks, whites only, chopped<br />
2 large fennel bulbs, diced<br />
4 garlic cloves, minced<br />
1 tablespoon chipotle chile powder<br />
1 tablespoon tomato paste<br />
1 cup dry red wine<br />
½ cup pitted prunes, diced<br />
Fennel fronds or sliced scallions, or both, for serving<br />
<br />
PREPARATION<br />
<br />
1. If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.<br />
<br />
2. Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You’ll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.<br />
<br />
3. Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).<br />
<br />
4. Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-45202366162253845662017-12-11T08:12:00.002-08:002017-12-11T08:13:19.353-08:00<h4>
Dysfunctional families</h4>
<div>
<br /></div>
<div>
In<i> Untold Stories</i>, Alan Bennett quotes a Christmas card he received from Eric Korn:</div>
<div>
<br /></div>
<div>
<div>
This is the one about Jesus </div>
<div>
And his father who constantly sees us </div>
<div>
Like CCTV from above </div>
<div>
But they call it heavenly love; </div>
<div>
And the other a spook or a bird </div>
<div>
Or possible merely a Word. </div>
<div>
Rejoice! We are ruled thru’ infinity </div>
<div>
By this highly dysfunctional Trinity!</div>
<div>
<br /></div>
<div>
Bennett, Alan. Untold Stories (p. 321). Farrar, Straus and Giroux. Kindle Edition. </div>
</div>
Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-50059097438967908912017-12-07T18:01:00.001-08:002017-12-07T18:04:07.353-08:00<h4>
Cubanos</h4>
<div>
<br /></div>
<div>
Not the folk; the sandwich. Which we had tonight. A lot of leftover roast pork, so Marcia baked Cuban bread (a James Beard recipe) and we <a href="https://www.epicurious.com/recipes/food/views/grilled-cuban-sandwich-em-sandwich-cubano-em-364812">made the sandwiches</a> (scaling down for two eaters):</div>
<div>
<br /></div>
<div>
YIELD: Serves 8 </div>
<div>
<br /></div>
<div>
INGREDIENTS</div>
<div>
<br /></div>
<div>
1 loaf Cuban bread, sliced lengthwise</div>
<div>
1/2 stick (1/4 cup) unsalted butter, softened</div>
<div>
3 tablespoons yellow mustard, or to taste (we used Dijon, because)</div>
<div>
1 1/2 pounds boiled ham, sliced</div>
<div>
1 1/2 pounds roasted pork , sliced</div>
<div>
1 pound Swiss cheese, sliced</div>
<div>
1 cup dill pickle chips, or to taste</div>
<div>
<br /></div>
<div>
PREPARATION</div>
<div>
<br /></div>
<div>
Assemble the sandwich: Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2
layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread. </div>
<div>
<br /></div>
<div>
Wrap the sandwich in foil: Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil. </div>
<div>
<br /></div>
<div>
Press and grill the sandwich: Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high
(450°F) and continuing. </div>
<div>
<br /></div>
<div>
Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on
the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6
minutes per side. </div>
<div>
<br /></div>
<div>
Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about
2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown. </div>
<div>
<br /></div>
<div>
Slice and serve. <span style="background-color: white; color: #333333; font-family: inherit; font-style: inherit; font-weight: inherit;">Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.</span></div>
Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-57130050552486072972017-12-04T09:14:00.001-08:002017-12-04T09:14:19.824-08:00Sean Hannity<br />
Is unencumbered by vanity:<br />
"Hey, on Fox News's internal list<br />
I'm not even down as a journalist."Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-52933964631756700372017-11-29T17:20:00.003-08:002017-11-29T17:21:13.048-08:00<h4>
The Immemorious</h4>
<div>
<br /></div>
Did I say that? I don't believe I said that.<br />
<br />
FAKE NEWS!Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-1124550566777066132017-11-27T08:54:00.002-08:002017-11-27T08:55:39.616-08:00<h4>
Half-deaf</h4>
<div>
<br /></div>
<div>
Sitting at the PC last night I suddenly found that I had lost my left hearing-aid. I couldn't figure out when or where it had happened. Normally the only time it falls out is when I comb my hair, take off my glasses, pull a shirt over my head, or scratch my ear -- and I always notice at the time.</div>
<div>
<br /></div>
<div>
I searched all over the house, but it's a damn small thing and intended to be practically invisible for cosmetic purposes. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZdqsYz1xlBSqy7FPiQTOIXVzMixiNbzVogBT5e_KrC5txbnHOiwgWySuopWDUao6kPyuMeo5yYxqi-cd6YIBsLF5a1cL3P_njIFflKVHBYXcCqnoB0wEkQn0gINqjcbq_Wv2/s1600/IMG_0680+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZdqsYz1xlBSqy7FPiQTOIXVzMixiNbzVogBT5e_KrC5txbnHOiwgWySuopWDUao6kPyuMeo5yYxqi-cd6YIBsLF5a1cL3P_njIFflKVHBYXcCqnoB0wEkQn0gINqjcbq_Wv2/s320/IMG_0680+%25282%2529.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
I couldn't remember the last time I had actively known both were in my ears, so it could have been practically anywhere: On the lawn, when I was mulching leaves; at Whole Foods; when I was taking a blanket chest out of the car?</div>
<div>
<br /></div>
<div>
These things cost a bloody fortune; they're Starkeys and intended to work with an iPhone, and were about $3K apiece when I got them. Although I now have <a href="http://auditoryservices.com/">a cheaper and better source</a>, and my health insurance covers part or most of the cost, I still didn't relish the time and money a replacement would take.</div>
<div>
<br /></div>
<div>
But before I called Auditory Services, I gave the car a second once-over in the light of day. And there it was, on the floor of the front passenger seat. How it got there, godnoze.</div>
Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-80279789468847681302017-11-25T15:43:00.002-08:002017-11-25T15:44:00.731-08:00<h4>
Moving</h4>
<br />
We’re lightening load. Given away books, furniture, cooking equipment, framed prints, excess staples (legumes, grains, pasta, flour). Recycled electronics, shredded papers, had College Hunks Hauling Junk carry away three large loads. Took household toxics to the recycling center. Dumped the <i>Britannica</i>.<br />
<br />
And yet: Here we are today, going to antique stores to replace a chandelier and a blanket chest that we’re not taking with us.<br />
<br />
Go figure.Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-10793646332358261042017-11-24T09:57:00.003-08:002017-11-25T15:45:48.452-08:00<h4>
Obsolete</h4>
<div>
<br /></div>
<h4>
<span style="font-weight: normal;">Threw out the Eleventh Edition of the <i>Encyclopædia Britannica</i> today. The leather binding was disintegrating, Second Story Books wouldn't accept it as a gift, we have no room for it in our new apartment, it's available online at Gutenberg.org and other places.</span></h4>
<div>
<span style="font-weight: normal;"><br /></span></div>
<h4>
<span style="font-weight: normal;">It was the last time that essentially all of human knowledge could be summarized in one set of books. It had articles by Swinburne, T. H. Huxley, Kropotkin, James Jeans, Bertrand Russell, and Ernest Rutherford. </span></h4>
<div>
<span style="font-weight: normal;"><br /></span></div>
<a href="https://en.wikipedia.org/wiki/Encyclop%C3%A6dia_Britannica_Eleventh_Edition">Wikipedia</a>: "The eleventh edition's articles are still of value and interest to modern readers and scholars, especially as a cultural artifact: the British Empire was at its maximum, imperialism was largely unchallenged, much of the world was still ruled by monarchs, and the tragedy of the modern world wars was still in the future."<br />
<br />
<h4>
<span style="font-weight: normal;">Still I feel a good deal of sadness at seeing it just trashed.</span></h4>
Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-75954330821025598242017-11-23T11:13:00.000-08:002017-11-23T11:13:20.438-08:00<h4>
Things to be thankful for today</h4>
<div>
<br /></div>
<div>
A family dinner without any fights,</div>
<div>
A cat and a parrot to lighten my mood,</div>
<div>
The start of a season of festival lights,</div>
<div>
Tomorrow night's supper of South Asian food.</div>
<div>
<br /></div>
<div>
A Kindle that's brimming with genre diversions:</div>
<div>
A roaring space opera, a serial killer,</div>
<div>
A fantasy set in a world ruled by Persians.</div>
<div>
And special counsel Robert S. Mueller.</div>
<div>
<br /></div>
Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-3473279745436681542017-11-23T08:32:00.001-08:002017-11-23T08:37:54.428-08:00Side dishes for today's Thanksgiving meal: Julia Child's celery remoulade, and a cranberry-red pepper relish.<br />
<h4>
<i><br /></i></h4>
<h4>
<i>Céleri-Rave Rémoulade</i> (Celery Root in Mustard Sauce)</h4>
<span style="white-space: pre;"><br /></span>
<span style="white-space: pre;"> </span>1<span style="white-space: pre;"> </span>lb celery root (3 to 3½ cups when cut)<br />
<span style="white-space: pre;"> </span>1½<span style="white-space: pre;"> </span>t salt<br />
<span style="white-space: pre;"> </span>1½<span style="white-space: pre;"> </span>t lemon juice<br />
<span style="white-space: pre;"> </span>4<span style="white-space: pre;"> </span>T strong Dijon-type prepared mustard<br />
<span style="white-space: pre;"> </span>3<span style="white-space: pre;"> </span>T boiling water<br />
<span style="white-space: pre;"> </span>⅓-½<span style="white-space: pre;"> </span>cup olive or other salad oil<br />
<span style="white-space: pre;"> </span>2<span style="white-space: pre;"> </span>T wine vinegar<br />
<span style="white-space: pre;"> </span>salt and pepper<br />
<span style="white-space: pre;"> </span>2-3T chopped mixed greens or parsley<br />
<br />
Peel the celery root and cut it into julienne matchsticks [a 3 mm Cuisinart julienne disk is perfect for this; a mandoline is even better]. Toss in a bowl with the salt and lemon juice, and let steep for 30 minutes. Rinse the pieces in cold water, drain, and dry them in a towel.<br />
<br />
Warm a 2-quart mixing bowl in hot water. Dry it. Add the mustard and beat in the boiling water by droplets with a wire whip. Then beat in the oil by droplets to make a thick creamy sauce. Beat in the vinegar by drops, and season to taste.<br />
<br />
Fold the celery root into the sauce, and allow it to marinate for 2 to 3 hours or overnight. Decorate with herbs before serving.<br />
<br />
<h4>
</h4>
<h4>
Cranberry Red-Pepper Relish (heavily adapted from Cook’s Illustrated, Nov/Dec 1994)</h4>
<span style="white-space: pre;"><br /></span>
<span style="white-space: pre;"> </span>1 red bell pepper, cored, seeded, and finely diced<br />
<span style="white-space: pre;"> </span>2 cu. cranberries, picked through and coarsely chopped<br />
<span style="white-space: pre;"> </span>⅓ cu wine vinegar<br />
<span style="white-space: pre;"> </span>¾ cu sugar<br />
<span style="white-space: pre;"> </span>1 habanero, cored, seeded, and finely chopped<br />
<span style="white-space: pre;"> </span>¼ t salt<br />
<span style="white-space: pre;"> </span>1 T juice from grated fresh ginger<br />
<br />
Mix all ingredients except the chopped habanero, bring to a boil and then simmer, stirring occasionally, until the mixture becomes thick and jam-like (15-30 minutes). Add chopped habanero to taste. Cool and serve. Can be refrigerated for at least two weeks.Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-57130678372687392772017-11-19T17:38:00.000-08:002017-11-19T17:38:04.847-08:00Tonight: Jigae (Kimchi soup)<br />
<br />
<i>David Tanis, New York Times, January 21 2015</i><br />
<i><br /></i>
<i>Time: 40 minutes</i><br />
<i>Yield: 6 to 8 servings</i><br />
<i><br /></i>
<i> Ingredients</i><br />
<i><br /></i>
<i>1 pound fresh pork belly, cut in ½-inch pieces</i><br />
<i>4 garlic cloves, minced</i><br />
<i>1 tablespoon grated ginger</i><br />
<i>2 tablespoons soy sauce</i><br />
<i>1 teaspoon toasted sesame oil</i><br />
<i>1 teaspoon fish sauce</i><br />
<i>2 tablespoons unsalted butter</i><br />
<i>1 medium onion, chopped</i><br />
<i>2 cups kimchi, aged if possible, squeezed dry and chopped</i><br />
<i>3 tablespoons Korean red pepper paste (gochujang)</i><br />
<i>1 tablespoon Korean red pepper flakes (gochugaru)</i><br />
<i>1 cup kimchi juice</i><br />
<i>8 cups water (for a richer soup, use chicken, pork or beef broth)</i><br />
<i>8 ounces soft or silken tofu, cut in large cubes</i><br />
<i>8 scallions or Korean chives, chopped, for garnish</i><br />
<i><br /></i>
<i>Preparation</i><br />
<i><br /></i>
<i>1. Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.</i><br />
<i><br /></i>
<i>2. Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.</i><br />
<i><br /></i>
<i>3. Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.</i><br />
<i><br /></i>
<i>4. Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.</i><br />
<br />Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-76653589216744104292017-11-19T13:56:00.002-08:002017-11-19T13:56:06.297-08:00Higgledy piggledy<br />
Werner K. Heisenberg<br />
Found that position and<br />
Speed were entwined.<br />
<br />
Try to determine one<br />
You make the other worse<br />
Noncommutatively:<br />
Nature’s unkind.Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-19657210418069939852017-11-19T11:29:00.001-08:002017-11-19T11:29:10.138-08:00<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
THIS IS JUST TO SAY</div>
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I have taken<br />the funds<br />that were in<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />the lockbox</span></div>
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and which<br />you were probably<br />saving<br />for retirement</div>
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forgive me<br />they were so tempting<br />and my greed<br />so great</div>
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Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-4725164726991253892017-11-12T14:25:00.003-08:002017-11-25T15:49:08.440-08:00<b>Enough politics for today</b><br />
<b><br /></b>
Dinner. Fuchsia Dunlop's Pock-Marked Ma’s Bean Curd.<br />
<br />
1 block bean curd (about 1 pound)<br />
4 baby leeks or 2 leeks<br />
½ cup peanut oil (¼ cup will do)<br />
6 ounces ground beef<br />
2½ tablespoons Sichuanese chili bean paste (Toban Jian)<br />
1 tablespoon fermented black beans<br />
2 teaspoons ground Sichuanese chiles (hot, but not really optional)<br />
1 cup “everyday stock” or chicken stock<br />
1 teaspoon white sugar<br />
2 teaspoons light soy sauce<br />
salt to taste<br />
4 tablespoons cornstarch mixed with 6 tablespoons cold water<br />
½ teaspoon ground roasted Sichuan pepper<br />
<br />
Cut the bean curd into 1-inch cubes and leave to steep in very hot or gently simmering water that you have lightly salted. Slice the leeks at a steep angle into thin "horse ear" slices 1½ inches long.<br />
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Season the wok, then add the peanut oil and heat over a high flame until smoking. Add the minced beef and stir-fry until it is crispy and a little brown, but not yet dry.<br />
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Turn the heat down to medium, add the chili bean paste and stir-fry for about 30 seconds, until the oil is a rich red color. Add the fermented black beans and ground chiles and stir-fry for another 20-30 seconds until they are both fragrant and the chiles have added their color to the oil.<br />
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Pour in the stock, stir well, and add the drained bean curd. Mix it in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok—do not stir or the bean curd may break up. Season with the sugar, a couple of teaspoons of soy sauce, and salt to taste. Simmer for about 5 minutes, until the bean curd has absorbed the flavors of the sauce.<br />
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Add the leeks or scallions and gently stir in. When they are just cooked, add the cornstarch mixture in two or three stages, mixing well, until the sauce has thickened enough to cling glossily to the meat and bean curd. Don't add more than you need. Finally, pour everything into a deep bowl, scatter with the ground Sichuan pepper, and serve.<br />
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Serves: 2-3 as a main course with rice and a vegetable; 4 if several other dishes are served.Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-775246713163742732017-11-12T11:56:00.003-08:002017-11-12T14:33:44.480-08:00<b>Thirteen years?</b><br />
<b><br /></b>
I must have been in suspended animation. In 2004 we were fighting in Afghanistan. Thank god that's long over.<br />
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<i>What?</i>Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com0tag:blogger.com,1999:blog-9086835.post-1100033596176887852004-11-09T13:50:00.000-08:002004-11-09T13:11:21.453-08:00<span style="font-weight: bold;">Call me Schlemiel.</span>
<br />
<br />No, that won't do...
<br />Theophylacthttp://www.blogger.com/profile/15269723193638517569noreply@blogger.com1