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

ingredients:

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

preparation:

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.