Tuesday, May 31, 2011

I Can Haz Chalupa

Guest post by my beloved.  He hasn't been feeling well this week, but a wrote a short post over the weekend as follows:
Regular readers of this here blog will no doubt know that I’ve been a tad under the weather for some time,and will have some idea of what the circumstances are and have been. If you’re not a regular reader,I suggest that you hie theeself back a few pages and acquaint thyself with the contents of this area of the blogosphere.

Suffice it to say that oxygen is NOT over-rated. I myself receive 3 liters per hour of the stuff,the delivery system being @50 feet of slender plastic hose surmounted by a nasal cannula,which I commonly refer to as a chalupa,which isn’t necessarily the item that is carried by Taco Bell,or a cannoli,a delicious Sicilian dessert.

In any event,I am alive,reasonably well,and busily creating edible treats for our evening repast. Our budget is small,which allows for a great deal of creativity and an endless search for the best bang for the buck.

So thanks for all of the well-wishing and like that. I truly appreciate it. I am pleased to announce that I am still alive and possessed of a variety of humors,which are only exacerbated by my condition. Those of you who wish further elucidation or have a corresponding need to excoriate me may contact me via facebook,via my own corner of cyberspace (see blogzilla aka modblog),or by email at moderanathotmaildotcom.
And speaking of edible treats,here’s one for you folks to try-my version of pineapple/mango salsa:
Pineapple/Mango Salsa

1 fresh pineapple,cored,peeled,coarsely chopped
1 red mango,peeled,seeded,coarsely chopped
1 pickled jalapeno,sliced (jarred is okay)
1 yellow onion,peeled and diced
1/4  each of red and green bell peppers,chopped and seeded
1 tablespoon white sugar
1/4 cup white vinegar
1/2 teaspoon garlic powder
chopped cilantro to taste
salt and pepper to taste
1/4 stick butter


Over low-medium heat,melt butter. Add chopped onion and peppers. When the onion starts becoming transparent,add the pineapple,mango,and jalapeno.
combine liquid elements,sugar,salt pepper,garlic powder. Stir to dissolve.
When the onion begins to brown,add the liquid to the pan,turn the heat up to medium,and cook until the mixture begins to bubble,stirring occasionally.
Turn off the burner,cover the pan,and let the salsa cool at room temperature.. It will thicken slightly while cooling. Store in refrigerator-it’ll last a week or so. Great over pork,poultry,or fish. We had ours over roast pork with a brown sugar/chipotle rub,with white rice and stir-fried vegetables on the side.
A yellow mango was also sacrificed to the cause,being peeled,seeded,and chopped,placed in the blender,and covered with ice and gin,with a little sugar and half a cup of cold water. Yum.


Figaro said...

So glad to see you are here! I was sending as many good thoughts as my brain would allow!

melbatoast68 said...

D! I can't tell you how thrilled I am that you decided to visit and let us know what you've been doing since you came home! I know you've been terribly missed. Take care of yourself!

by Teresa said...

Hey there, welcome home! I bet the critters are glad to see you and Denise must be in heaven having you make it through all that and be in such good humor at home... and cooking again! :-)

Your friends in Oregon,
Teresa & Dayle

Rudee said...

You know, D, more special than the fact that you are plainly still here and using your share of the planet's oxygen (delivered through a pastry), is that, quite obviously, your cognitive abilities and sense of humor are right where they should be.

Congratulations on such a hard fought recovery. I have to say, Denise is quite the advocate, and I know that you know you're lucky to have her. She's fierce!

Thanks for the recipe. I'll try it for sure.

nursenikkiknits said...

Yum, I'm in for salsa!
Welcome home. I know that there are people and critters alike who are so happy to have you back.

Delusional Knitter said...

Glad to see you. Thanks for the recipe!

Anonymous said...

Healing thoughts are still heading your way Duane, and that salsa sounds yummy!