Thursday, March 23, 2017
Wednesday, March 22, 2017
Tuesday, March 21, 2017
Monday, March 20, 2017
Stonehenge, you can join the druids and pagans are celebrating the event there. I'll be celebrating it at my desk in the justice center, content that winter 2017 is in the history books.
Sunday, March 19, 2017
Saturday, March 18, 2017
Friday, March 17, 2017
Saint Patrick's Day, the patron saint of the Irish. In the United States it has become a celebration of things Irish, and one is expected to wear green or be subject to being pinched for not being in the spirit of things.
Thursday, March 16, 2017
Wednesday, March 15, 2017
Here's a little Ides of March humor to start this March 15 off. Although it was a bad day for Julius Caesar, I've always viewed it as the unofficial beginning of spring here in East Tennessee. It has been an unusually mild winter, and although there is always a possibility of cold weather into April, by mid-March you have a lot more warm days than you do cold days.
Tuesday, March 14, 2017
Fort Charlotte in what is now Mobile, Alabama, to Spanish forces commanded by General Bernardo de Gálvez. It was the last British post threatening the port of New Orleans, and the battle limited British military influence in the area to Pensacola.
Monday, March 13, 2017
Saturday, March 11, 2017
Friday, March 10, 2017
Alexander Graham Bell famously spoke the first words ever transmitted via telephone. He said, "Mr. Watson -- Come here -- I want to see you." I wonder what he would think of today's version of his creation.
Thursday, March 9, 2017
Wednesday, March 8, 2017
1 (28-ounce) can whole tomatoes or 3 cups home-canned, chopped with their juices
2 cups strong chicken broth (if using store-bought, enrich by simmering with the chicken bones and skin for at least 30 minutes and then strain)
3/4 cup ketchup
3/4 cup sweet, tomato-based barbecue sauce
1/4 cup peppery, vinegar barbecue sauce or white distilled vinegar
1/4 cup Worcestershire sauce
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon hot sauce
1 1/2 cups chopped onion
3 cups green butterbeans
3 cups yellow corn kernels
1 pound pulled smoked or roasted chicken meat
1 1/4 pounds pork barbecue
Serve with: flimsy white bread
1. Bring the tomatoes, broth, ketchup, barbecue sauces, Worcestershire, salt, pepper and hot sauce to a simmer in a large pot. Simmer 10 minutes, stirring often.
2. Stir in the onion and butterbeans. Simmer until they are almost tender, about 20 minutes.
3. Stir in the corn, chicken and pork. Simmer until the vegetables are tender, about 10 minutes more.
4. Adjust the seasoning. It should be balanced, but unequivocal. Serve warm with the bread.
EDITOR'S NOTE: I'm not sure what "balanced, but unequivocal" means, and I can envision many better bread options than plain white bread as a complement to this stew. I will likely experiment with this some. I can see celery and bell peppers working well with this, and I think I will try frying up the the onions in the skillet next time instead of boiling them with the rest of the mixture.
I made this over the weekend, and was very pleased with the results. I didn't really know whether Sherry would go for this recipe or not, but she liked it. I packaged most of it up for our work lunches, but left some in the refrigerator for next week.