Saturday, October 29, 2011

various and sundries

I would talk about a volunteer fire department in Pennsylvania that is facing a lawsuit for not making an aggressive interior attack on a furniture plant, but there isn't much to say that has not already been said. You can read about it here and here. If you really want to know my opinions about litigation against volunteer firefighters, click here.

My brother posted his Northern Lights photos. Here's a few.

The last one was taken nearly straight overhead. You can see more of his pics at his Facebook page (scroll to the bottom for the most recent Northern Lights pics).

I just got back from an overnight with my daughter and a passel of her friends at the cabin that Phillip and his buddies built the summer before last. In the evening we had a campfire. I dusted off a few of the stories that I plan to write someday (lots of good intentions, little progress), and reworked them for a fresh audience. In the morning I cooked a gourmet breakfast, which they inhaled (helps to take a long time cooking so they are starving). Here's a photo of the group for the file:

The kids thought roughing it in the bush was lots of fun. I found the experience to be much like my trapping days, only 30 years older. It's always fun to see kids have fun though, even if the joints and muscles hurt a little more than they used to.

To finish off, here's another recipe, hot off the press.

Indo-European Enchiladas
  1. Arrive home and put all the camping gear away.
  2. Crash on the couch, then realize that it's nearly dinner time and you haven't thought of anything to make (kind of like realizing that it's nearly Halloween and your column that's due the first week of November isn't started yet).
  3. Take a quick look in the fridge and find some leftover rice and ham that doesn't look like enough for four people (steps 1-3 are optional).
  4. Dig a package of tortilla's out of the freezer.
  5. Lay four of them on the counter.
  6. Spread a row of rice down the middle of each one, leaving space on the ends.
  7. Spoon a couple tablespoons of ham broth on the each row of rice.
  8. Slice the ham into thin strips and lay on the rice.
  9. Lay some sliced or grated cheese on top of the ham.
  10. Place a layer of chopped fresh tomatoes on the cheese.
  11. Sprinkle some spices on top (I used basil)
  12. Fold the sides of the tortilla over the rice, then fold the ends to make a neat package. Hold it all together with toothpicks.
  13. Give your wife a blank stare when she asks what you are making.
  14. Hope that she doesn't start asking questions because the element of surprise is important when serving unorthodox, invent-as-you-go meals.
  15. Turn on the oven. 350. Should have done this at the beginning.
  16. Bake them for about fifteen minutes, or until the cheese melts and the edges start to get crispy.
  17. Pull out the cookie sheet, spread grated cheese on each enchilada, sprinkle the spice or herb of your choice, and put back in the oven until the cheese melts.
By the way, here's why it's Indo-European Enchiladas. The tortillas make them enchiladas. The rice makes them Indian. The ham and cheese make them European. If I had just thought of that when Erinn asked me what I was making, I might have convinced her that this was a real recipe . . .

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