Working-Class Gourmand

Easy Rosemary Potatoes

2012-01-09T19:42:00.000-08:00

Bake or microwave one potato per person.

Once cooled a bit, mash them up in a bowl, size according to the number of potatoes.

Then add:

Rosemary. I prefer the powdered kind. If that's not available, crush the rosemary as finely as possible before adding. Amount will be to taste.

Butter. I recommend light butter from Land O'Lakes, made with olive oil. Add enough to give the potatoes a moist, fluffy consistency.

Salt and pepper, to taste.

Minced garlic, one clove worth per potato (optional).

Mix everything up very well, until a consistency of mashed potatoes is reached. If the consistency isn't what you want, a little milk will probably get it there. Keep mixing until it's got the mashed consistency. Then bake or microwave everything in the bowl until it's hot again.

Serve immediately. Goes very well with any main course.

Pasta Puttanesca (The Madame's Pasta)

2011-09-20T14:59:00.000-07:00

They say that the ladies of the evening in Naples would have this simmering on their stoves to help lure customers. That's how this dish got its name.

Ingredients, using common sense for amounts:

Pasta, any kind you like

Tomato sauce

Garlic, minced

Anchovies

Capers

Black or Kalamata olives, sliced

Chopped onion

Italian herb blend (oregano, basil, rosemary, thyme, etc.)

Crushed red pepper flakes, to taste

Chopped veggies, any kind you like. I recommend fresh fennel.

Optional -- any kind of seafood also goes well in this sauce.

A teaspoon of white wine

Black pepper. I don't recommend any salt -- the olives, capers and anchovies will be salty enough.

Combine all ingredients, except pasta, in a pan and simmer, covered, until wonderful aroma fills your kitchen. Stir occasionally. Cook pasta until al dente, then pour sauce over pasta. Finish with grated Parmesan and/or Romano cheese and chopped Italian parsley.

The wine? As the late Justin Wilson said, "Any kind of wine you like."

Lazy Man's Frittata For One

2011-09-20T14:23:00.000-07:00

For those unfamiliar, a frittata is sort of like an Italian version of an omelet.

Ingredients:

1 real egg, large

Egg substitute, equivalent of 2 eggs

Chopped ham, about 4 oz. Turkey or chicken breast also works.

black pepper, to taste

salt, to taste

Chopped vegetables, at least 4 oz. Bell pepper, broccoli and asparagus are examples of what will work. Tomato and onion are also good. Use one or more of the aforementioned.

1 clove of garlic, minced

A little butter or olive oil

A tiny splash of skim milk (makes the egg fluffier)

A pinch of dried oregano and/or basil

Combine and mix all ingredients in a microwave-safe bowl, cover, and nuke until the egg is done to scrambled consistency.

Top with shredded Parmesan cheese and chopped Italian parsley. Enjoy -- an especially good breakfast, with whole-grain toast. For those who like the heat, hot sauce may be added during or after cooking.

Another Meal-For-One Pork Chop, Italian-Style

2011-06-14T13:43:00.000-07:00

Cover 1 boneless butterfly pork chop with:

About 1 tablespoon of olive oil

A couple of cloves worth of minced garlic

About half a teaspoon of fennel seeds

A roma tomato, cut into chunks

About half a teaspoon of dried basil

Salt and black pepper, to taste

About a teaspoon of marsala wine. Dry sherry will also do.

Mix everything up in a microwave-safe, shallow bowl and let it marinade in the refrigerator for an hour or more. Then microwave until the pork chop is fairly well-done.

I recommend a caesar salad and some style of potato as sides. If serving two, double the recipe amounts, etc.

A Quick, Simple Meal For One That's Yum

2011-05-14T00:13:00.000-07:00

1 boneless pork chop. They are usually 5-6 ounces.

Put it in a microwave-safe bowl.

Add: about a teaspoon of sherry, and about a tablespoon of soy sauce. Then a pinch of salt and a pinch of brown sugar, sprinkled.

If you like it extra hot, add several chiles japones to the liquid.

Add a few cloves of garlic to the liquid, then cover with thick slices of fresh leek. About 10 will cover it. Onion slices can be a substitute. Then finish with a dusting of black pepper.

Put it in the refrigerator and let the meat marinade for at least an hour.

Then cover with wax paper, put it in the microwave oven and nuke until the pork is done and the leeks are tender.

I recommend fresh cantaloupe slices and whole-grain bread as sides. The bread is good for mopping up the sauce.

Bloody Bull Cocktail

2011-04-27T01:35:00.000-07:00

I swear to you that I'm not getting any kickbacks from Del Monte, the makers of Snap-E-Tom tomato juice cocktail. It's just one of the best mixers around, if you can find it. Sometimes you have to order it online, by the case. That should last a long time, unless you swill these kinds of drinks every day (get help!)

A double bloody bull:

3 oz. vodka

3 oz. beef boullion

3 oz. Snap-E-Tom

About a teaspoon of Worchestershire sauce

About the same of lemon juice

A few drops of Tabasco or similar hot sauce (optional, depending on your heat preference)

Skip the salt -- this already has plenty. Mix with ice cubes, and enjoy. Celery sticks make a good garnish.

If you are on the wagon, skip the vodka -- in Australia, that's called a Bloody Shame.

Manifesto Joe's Beans And Franks

2011-03-25T01:03:00.000-07:00

Another cheap, filling and tasty meal.

Ingredients:

Frankfurters, four, cut into bite-size pieces: I recommend Hebrew National 97% fat free, for reduced fat. And they taste great. But any kind will do.

A can of baked beans; popular styles are fine. A can of pork and beans will do, but try to get baked.

One medium onion, chopped

Several cloves of garlic, minced

Chile peppers, to taste. I recommend jalapenos, chopped, optional according to heat preference.

Olive oil, about a tablespoon

Spicy mustard, about a tablespoon

Celery seed, about half a teaspoon

Ketchup and BBQ sauce -- about a tablespoon of each

Worchestershire sauce, about a tablespoon

Liquid smoke, about a teaspoon

About half of a large tomato, chopped

About half of a bell pepper, chopped

One slice of bacon. Cook it first if you want less fat. Then chop or crumble.

Combine all ingredients in a pan, bring to a boil, then simmer. Add an egg and stir thoroughly if you want a thicker consistency. Simmer a bit more.

I don't recommend adding any salt to this. The primary ingredients usually have plenty.

Serve quickly, with any kind of bread or potato accompaniment you like. A beer is good with this.

Serves two. Reheats well.

Cajun Beans And Rice With Sausage

2011-03-20T23:51:00.000-07:00

A cheap, filling and good meal!

Ingredients:

Italian sausage, sliced. I understand that they use that for "stews" in New Orleans. Andouille sausage is great if you can find it. If not, Italian will do fine, and turkey Italian sausage is leaner.

Jalapeno peppers, fresh, chopped, amount according to heat preference

Tomatoes, fresh, chopped and combined with some tomato sauce. Some ketchup is OK in a pinch, but get the fresh tomatoes in there.

Celery, chopped (same for veggies listed below)

Bell pepper

Onion

Garlic

Cajun spices -- thyme, bay leaf, sage, paprika, black pepper, etc.

Cayenne pepper and/or Louisiana hot sauce (optional, according to heat preference)

Olive oil

Red wine vinegar, just a little. Balsamic will do.

A slice or two of bacon, chopped or crumbled. Cook it first if you want less fat.

A cup or so of chicken broth

All other amounts -- use common sense

Saute all of the above until the sausage is cooked. Then add:

Can(s) of red beans, or kidney beans, drained if appropriate. Black beans also work. If you want to use dry beans, soak and cook ahead of time.

Rice, as much as you like. Brown is most healthful. Long-grain white is more traditional.

Salt, to taste. The chicken broth is often salty, so it might be best to save this for the table.

Finish with cilantro or Italian parsley, chopped. Once the rice is cooked, if the texture is too thick, thin with water.

Keep sauteeing until everything is cooked and hot. Serve immediately. It refrigerates well, reheated in the microwave.

Son of a gun, we'll have big fun on the Bayou.

A Simple Way To Make Canned Tomato Soup Taste Better

2011-02-20T14:12:00.000-08:00

Southwest cream of tomato soup

Start with a standard can (10-11 oz.) of condensed tomato soup. Mix it with one can worth of milk. Skim is fine, but others may be used for richer flavor.

Then add 8 oz. of picante sauce. I recommend Pace. This brand comes in mild, medium and hot varieties, as per your taste.

Then add a few shakes of cumin powder, and a teaspoon of minced garlic.

Blend everything well, and slowly bring to a simmer. Serve immediately.

Picante-Ranch Southwest Mashed Potatoes

2011-02-13T23:26:00.000-08:00

Get a large, microwave-safe bowl. Then get one potato for each person you are going to serve. Some folks prefer them peeled. I say that's wasteful -- there are nutrients in potato skins. Just don't eat them every day, because they are supposed to have something that becomes toxic past a certain level, sort of like the case with cilantro.

Wash the potatoes and pierce them with a knife, then put them on paper towels in a microwave oven and nuke them until they are tender. Then put them in the bowl and mash them.

Add ranch-style salad dressing, picante sauce and minced garlic, according to taste. About a tablespoon of dressing and sauce each, per potato, and about a half-teaspoon of the garlic per potato, is a good measure. The picante sauce can range from mild to hot, according to taste.

Mix and mash everything thoroughly. If the consistency is too thick, add a little milk. Skim is fine.

Cover the bowl and contents with wax paper. Reheat until piping hot. Mix and mash again. Garnish with fresh chopped cilantro (optional). Some grated cheese (optional) is also good. Serve immediately, as a side with any protein entree and a green or other vegetable.

Don't Throw Out Leftovers: Add An Egg And Eat Them For Breakfast

2011-01-17T18:24:00.000-08:00

Leftovers? Eat them for breakfast.

Put the leftovers in a small pan, then add an egg and anything that seems appropriate to dress up the egg.

Scramble. Serve with toast (which can also be used as a mop-up)

Waste not, want not.

Joe's Chicken (Or Tofu) Lo Mein

2011-01-17T16:25:00.000-08:00

Ingredients:

1 tablespoon of canola oil

Several dashes of sesame oil

Asian noodles, enough to serve 2. If you can't find Asian-style noodles, a medium-thick pasta like linguini will do.

1 teaspoon Hoisin sauce

1 tablespoon black bean sauce

1 tablespoon soy sauce

Pepper, to taste

1 teaspoon Asian chili sauce, or equal amount of dried red chile. (Optional, if you don't like it hot.) I recommend the Vietnamese style of chili sauce.

1 teaspoon of sherry wine (optional, for those on the wagon). Brandy may be substituted.

2 cloves of garlic, minced

2 chicken breasts, cut into bite-size chunks. Vegetarians can substitute firm tofu, about an equal amount.

1 small onion, or half of a large one, chopped

Several mushrooms, sliced (straw or Shitake mushrooms are more traditional)

Snow peas, about a cup

Broccoli florettes, about a cup

1 stalk of celery, chopped

Half of a large bell pepper, sliced

If you like plenty of veggies, chopped carrots and fresh spinach are also good additions. Add any amount you like. Also consider the Asian standards like water chestnuts, bean sprouts, bamboo shoots and baby corn.

A teaspoon of cornstarch, mixed with water until it's a thin paste

Method:

Cook the noodles until al dente. Don't salt the water -- this dish will likely be salty enough.

Put the oils in a wok or large frying pan and heat it up.

When it's very hot, add the sauces, sherry, pepper and chiles/sauce. Heat some more. Now add the meat or tofu.

If you use tofu, this won't take long. If you're using chicken, cook thoroughly until done.

Then add all the other ingredients, and turn the heat up very high. Stir fry just enough -- the veggies should remain fairly crisp. Last, add the cornstarch mix and stir thoroughly, giving the whole thing a couple more minutes. Make sure the noodles and other ingredients are well-blended.

Serve immediately, while hot and fresh. Serves 2. For 4, double all amounts in the recipe.

For those who like it saltier, more soy sauce may be added at the table.

Speaking Of Avocados, Here's A Simple Salad That's Yum

2010-12-19T00:28:00.000-08:00

This quick salad goes great with any entree.

1 ripe Hass avocado

1 medium tomato

1 small red onion, or 1/2 of a medium one

Olive oil, about a tablespoon

Salt and fresh ground pepper, to taste

Chop the veggies and combine all ingredients in a bowl. Mix well. If you like it hot, a few shakes of chili powder or cayenne pepper are good. If you like it not, just go with the basics. Chill. Generally serves two. Multiply ingredients by two if you're serving dinner for four.

Guacamole, kept simple and good

2010-12-13T23:45:00.000-08:00

I've found that when it comes to good guacamole, less can be more.

This is all you need:

1 ripe Hass avocado, per person

Salt and black pepper, to taste

Now for the chile. Choose one of the three:

Muy caliente: 1 fresh serrano pepper per person/avocado, minced

Medio caliente: 1/2 fresh jalapeno pepper per person/avocado, minced

No caliente: a wedge of green bell pepper, minced

Combine all ingredients in a bowl and mash/mix until you have a consistency sort of like mashed potatoes. Serve immediately. Don't make more than you can eat, and eat it all up while it's fresh. That's one of the secrets to this. You can refrigerate leftovers, but it's best fresh.

The recipe for fresh Sangrita

2010-12-13T14:22:00.000-08:00

I'd promised this much sooner, but have been neglecting this blog. Will try to catch up.

You'll need a blender for this.

3 medium tomatoes, cut into wedges

A 6-oz. can of orange juice, or juice from 1.5 oranges

Juice of 1 lime

1/2 of a small onion, cut into wedges

1/2 a teaspoon of sugar

2-3 fresh serrano peppers (cayenne pepper or the hot sauce of your choice can be a substitute)

Salt, to taste

Put all ingredients in the blender and puree.

Serve as a chaser with tequila shots, lime wedges and salt (optional)

Manifesto Joe's pot of red-hot Texas chili

2010-12-13T11:04:00.000-08:00

Jack Jodell, a big bowl of this will warm you up, even on those below-zero Minnesota nights.

1 pound of very lean ground beef. Same amount of very lean stew beef works very well, too.

1 chorizo sausage, chopped or ground. A Kielbasa will do if you can't get chorizo.

1 large red bell pepper, or 2 smaller ones, chopped. Green ones are OK.

1 large can (29 oz.) of tomatoes, or 2 14-oz. cans.

1/3 cup of ketchup

1 medium onion, chopped

Several cloves of garlic, chopped

New Mexico chili powder, to taste. I recommend a lot.

Cumin powder, the same

1 teaspoon of dried oregano

Salt and black pepper, to taste. It might be wise to add table salt after cooking.

6 oz. of beer, or water

1 tablespoon of olive oil

1 large can (29 oz.) of pinto beans, and 1 medium can (14 oz.) of black beans

1 stalk of celery, chopped

1 fresh habanero pepper, finely chopped (Optional, depending on how hot & spicy you like your chili. If you want it in the medium range of heat, substitute 1 fresh jalapeno pepper.)

6-8 dried chipotle peppers, ground to powder (Also optional, depending on your heat tolerance. Use 3-4 for the medium range of heat. The ones in cans, in adobo sauce, also work.)

1 tablespoon of paprika

Cayenne pepper, to taste, for those who like it hot

1 cup of beef stock

1 thick slice of bacon, or 2 thin slices, chopped. (Optional) Fry the bacon first if you want less fat.

1/2 teaspoon of allspice

1 tablespoon of Worchestershire sauce

1/2 of a poblano pepper

Quaker oats -- amount depends on how thick you like your chili. A lot will also cut the heat.

Juice of 1/2 of a lime

Combine all ingredients, except oats and lime juice, in a large stew pot and slowly bring to a boil, then lower heat and simmer for an hour, stirring occasionally and breaking up larger ingredients like meat and tomatoes. Add oats during simmer time to thicken, or water to thin, as desired. Add lime juice near the end of cooking to sharpen slightly.

Turn off heat and let it cool a bit. Serve with crackers or warm tortillas, chopped fresh cilantro and grated Monterey Jack cheese. (Mozzarella cheese works, too.)

After refrigeration and reheating, this is even better on the second day. Try to eat it all up by the third day -- it's perishable. Or, the leftovers can be frozen. It still tastes great after thawing.

PS: Meat substitutes, in appropriate amounts, work with this, too, if you're a vegetarian. I recommend a product called Soyrizo as a substitute for the chorizo sausage. It's yummy.

A Way To Work Greens Into Your Diet

2010-08-14T00:23:00.000-07:00

Greens -- mustard, turnip, kale, beet, etc. -- are rich in Vitamin K and many other nutrients that guard against cancer and other diseases. Problem is, not many people like them. Here's a way you might like:

Start with a steak, whatever is your pleasure. 6-8 oz. will do for each person. I usually use something leaner, like top sirloin, London broil, eye of round. Put it on a microwave-safe plate.

Cover the steak with picante sauce. I usually use Pace hot, but any kind will do, and some of you won't like it as hot.

Then layer a slice or two of processed cheese on the sauce. I usually use fat-free slices so as to cut down on the saturated fat in the recipe.

Then put a layer of greens on top of the cheese. Cover everything very well.

The wax paper is next. The reason for putting the greens on top is so that the cheese won't stick to the wax paper, or at least minimally.

Wrap a good stretch of wax paper over the plate, covering the food.

Zap it all in the microwave until the steak is done to your liking (medium-rare, well-done, etc.)

The greens should be cooked (wilted). Let everything cool a bit.

Enjoy with the side of your choice. Oh, and like, actually eat the greens. That's one of the main points of the recipe. They should taste a lot better with all the other ingredients combined.

The Stinky Sandwich

2009-12-23T02:12:00.000-08:00

This is not for all tastes, as you will gather. But if you can get past the smell, you've got it licked.

2 slices of rye bread, toasted

Sliced limburger cheese

1 tin of sardines in mustard sauce

Mustard

Prepared horseradish

Sliced red onion

Pickle slices

Combine for a sandwich; one of the reasons to toast the bread is so you can pile it all high. Serve with cold beer (nonalcoholic if you're on the wagon).

Pasta con le Sarde (pasta with sardines)

2009-11-24T14:20:00.000-08:00

If you really, deeply despise fish, you won't like this one. The rest of you who are more neutral might find that you really like this delicious and healthful pasta dish. You'll never regard sardines the same way.

This is a cheaper version of the traditional Sicilian recipe.

Ingredients:
Pasta, any kind. I usually use spaghetti, but macaroni works, too.
Fresh fennel, finely chopped
Onion, finely chopped
Garlic, sliced or minced
Olive oil
Tomato sauce
Fresh tomato, chopped
Raisins
Fennel seed
Italian herb blend, or basil, oregano, rosemary, etc.
Salt and black pepper, to taste. Easy on the salt is my advice.
White wine, just a splash. Dry vermouth will work, too.
A little mace (an expensive spice, but a little goes a long way)
Turmeric (the traditional Sicilian recipe calls for saffron -- but talk about expensive!)
Cayenne pepper or crushed red pepper flakes, to taste
Pine nuts, if you can find them. Optional for people like me with food allergies.
Capers
Sardines, in a tin or can, size according to how much of this you are making. Sardines in water will do. If they are in tomato sauce, use a little less of aforementioned tomato sauce.
The traditional recipe calls for fresh sardines. If you can get them, more power to you.
Anchovy filets, just a couple

Now the method:

Saute all the veggies in the olive oil, wine and seasonings. (If you found fresh, deboned sardines, saute them at this stage, too, until tender.) Cook the pasta al dente in the meantime.

Add the tomato sauce, then the sardines, if canned, then the anchovies. Bring to a simmer.

Combine with the pasta, and serve. I like Parmesan or Romano cheese sprinkled on mine. Fresh Italian parsley is a good topping, too. I recommend a good chardonnay for the wine.

An Easy, Cheap, Good Sauce for Anything

2009-11-24T12:26:00.000-08:00

Equal parts of:

mayonnaise

spicy brown mustard

prepared horseradish

Then add, to taste:

Tabasco or similar cayenne pepper hot sauce

minced garlic

dried tarragon leaves

Great with anything.

A Mexican Twist On Sweet Potatoes

2009-11-08T23:12:00.000-08:00

Bake a large sweet potato. Again, microwaving is fine.

When tender, put it in a bowl and mash it up.

Add:
1 chipotle pepper, the kind that's canned in adobo sauce, mashed up with an appropriate amount of the sauce.

Minced garlic, to taste

Butter or non-trans-fat margarine, to taste

Brown sugar (optional, to taste)

Mix well, adding a bit of water to get to the consistency of mashed potatoes. Reheat, then enjoy. Also goes great with any meat entree.

An Asian Twist On Sweet Potatoes

2009-11-01T11:11:00.000-08:00

Bake a large sweet potato. Microwaving is OK. When tender, mash up in a bowl.

Add:

Butter or margarine (the kind with no trans fat), to taste

Ginger, powdered is fine, to taste

Cloves, powdered, a modest shake

Minced garlic

Soy or tamari sauce, to taste

Cayenne pepper, just a sprinkle (optional)

Brown sugar (optional)

Mix well; add sprinkles of water while mixing, until consistency is like mashed potatoes. Reheat, and enjoy. Great with any meat entree.

Cilantro on a Sandwich? It's Better Than You Think

2009-10-08T23:44:00.000-07:00

Ingredients:

A handful of fresh, washed cilantro

Two slices of whole-grain bread

Pimento cheese spread, the reduced-fat kind if you can find it

Slices of turkey breast

Mayonnaise, to taste.

Tomato slice, onion slice (both optional)

Combine in the obvious way to make a sandwich. Serve with Fritos or some other type of corn or tortilla chips, and salsa or a pickled jalapeno pepper. Or both. Muy picoso.

A Cheap and Easy Marinade

2009-09-20T12:05:00.000-07:00

This works for any kind of steak, and for thick pork chops.

You'll need a plastic bag with a seal, size depending on the amount of meat you will marinade.

Pierce meat thoroughly with a fork, then put it in the bag. Add: vinegar from pickled jalapeno or serrano peppers; lemon juice (reconstituted will do for this); minced garlic (the cheap kind out of a jar will do); and Worchestershire sauce. The amounts will depend on the amount of meat, but go heavy on the jalapeno vinegar, and make sure all cuts are submerged.

Seal the bag and refrigerate at least 1-2 hours. Several hours is better. Then grill or broil to taste. No need for salt or pepper unless you really want them. Serve with whatever accompaniments you like. A glass of burgundy is also good with this.

Potatoes Tapenade

2009-07-28T11:15:00.000-07:00

Get a few raw red potatoes and slice them. Quarter-inch slices work well.

Get some black olive tapenade. I recommend Mario brand.

Spread tapenade lightly on top of potato slices.

Put slices flat on a large, microwave-safe plate -- don't stack them -- cover with wax paper and nuke in the microwave until slices are tender.

Let them cool, and enjoy. Repeat process as needed. Makes a great potato side with any main course, or a great party snack.

Regarding Herbs And Spices

2009-07-28T11:02:00.001-07:00

I largely learned to do meals like this while I was a graduate student, and usually almost broke. I used a dormitory kitchen. One other student noticed what I was doing and wanted to try it himself.

One day I found him simmering some tomato sauce for spaghetti. I asked him how he had seasoned it, because I couldn't smell oregano or basil.

He explained to me that those seasonings were just too expensive in the store. Well, it's not going to taste the same, I explained back before moving on.

What my bud didn't understand is that good flavor requires an investment. You don't have to buy a spice rack all in one visit to the store. Start with mixed herbs, like Italian seasoning. Buy herbs and spices one at a time, with each visit to the store. They will last a long time, and in the long run the cost is negligible.

How To Make Canned Pasta Taste Almost Like Restaurant Fare

2009-07-28T10:33:00.000-07:00

This makes a cheap meal of some quality.

Cut up a green bell pepper into large wedges. Do the same with about half of a small onion. Slice a few cloves of fresh garlic. Chop up a roma tomato.

Put the veggies in a pot, add a little olive oil, then add a little red wine. Then add mixed Italian seasoning. If you don't have an herb blend, it would consist mainly of basil and oregano. Sage, fennel seed and just a little mace are good, too.

Saute until veggies are semi-crisp. Don't overcook.

Add a can of cheap pasta. I recommend Chef Boyardee overstuffed Italian sausage ravioli, but any kind will work. Mix gently. Turn heat down on stove and wait for mixture to heat all the way through.

Serve with grated Parmesan or Romano cheese, and sprinkle with crushed red peppers if you like the heat.

Pour yourself a glass of red wine, put on some classical music and imagine you're in an expensive Italian restaurant. It almost works.

Microwave Roasted Beets

2009-07-27T15:56:00.000-07:00

Not many people like beets, but this simple approach might make you into a beet believer. Ingredients:

One large fresh beet per person, in a microwave-safe bowl.
Cooking spray, like Pam.
Butter, or good margarine without trans-fat (I recommend Brummel & Brown).
Salt and pepper.
Dill weed. (optional)

Place beets, trimmed to bulbs, in bowl, cover with wax paper or other safe microwave-containing element, but spray with a bit of cooking spray before covering. Also before covering, add a little water.

Nuke in the microwave, according to common sense. It should take at least several minutes. Test with fork or sharp knife.

When beets are tender, slice and serve with butter, salt, pepper and dill weed (if desired).

One of modern life's quick and simple pleasures. Goes great as a veggie side with any meat.

Sangrita Chaser For Tequila, Made Cheaply And Fast

2009-07-27T15:41:00.000-07:00

This is a quick, easy way to do this. There's a better recipe, made via blender, with fresh ingredients. I will have that one for you all shortly.

Ingredients:

6 oz. orange juice, well-chilled.
6 oz. Snap-E-Tom tomato juice cocktail, well-chilled. Spicy Hot V-8 will do as a substitute. Snap-E-Tom, a Del Monte product, is hard to find.
Juice of one lime, or about that from a bottle of RealLime.
Mexican hot sauce, such as Cholula, to taste. A Sangrita is supposed to be "muy caliente."

Stir well, and make sure it's well-chilled in a tall glass.

Serve with shots of tequila and lime wedges. The chaser should be salty enough, but if your blood pressure is low, salt is optional.

Take a small gulp of tequila, (The Gulp of Mexico) and chase it with a larger gulp of the Sangrita. Repeat process, to taste.

If you want more tequila after you finish this -- well, I've never been to rehab ...

By the way, in case you care, this is a pretty traditional way that the good people of Mexico savor their tequila.

Eye-Opener 1: The Screwdriver

2009-07-27T15:34:00.000-07:00

This drink should need little explanation.

Ingredients:
Orange juice, 6 oz. Just plain OJ.
Vodka, tequila or gin, 3 oz. No fancy labels needed.
Dash Angostura bitters (optional)
Squeeze from a lime wedge (optional)

The breakfast of champions -- if your idea of a champion is a dude with bloodshot eyes.

Statement Of Purpose

2009-07-27T15:24:00.000-07:00

The vast majority of people, even in an affluent society like America, will never be rich. Most won't even be well off, as in upper middle-class. In fact, when you consider the whole planet, nearly two-thirds of the world's people are poor by U.S. standards.

But everyone needs a reason to get up in the morning. Good food, and for those able to indulge, good booze, are two very good reasons.

This blog is a mission to share my experiences about this. I have spent most of my life as a working-class American, either because my income was that low or I was so leveraged that I was unable to enjoy being middle-class. I will offer tips on how to enjoy food and drink on a working person's budget.