My old man is now officially retired… following last night’s retirement party. But that’s not the last of the festivities. Oh no. That was just the work buddies sending him off. Next up is the family retirement party. So far, this retirement stuff is really working out for him.
Many, many thanks to everyone who came and especially to those who organized yesterday’s soiree — especially Kathy and Bill.
Need to see/hear a verse of the Blue Oval Blues? Check this out:
Sarah and I just had a beer date with Kraig at the W.A.B.. He looks really nice with the respectable salesman tie without his usual mil-spec hairdo and goat.
Let’s hope that’s not the last we’ll ever see of him.
So, we snuck up on Ol’ Narg’s joint on whim after our shooting the breeze with Kraig (since we were in the area…can’t hurt to drive by, you know?) and called him when we saw lights on and people moving around inside. We were dropping all kinds of hints that we were within visual range (i.e., “Stop pacing when I’m talking to you!”), but he wasn’t getting them. It’s nice to pull a fast one on Ol’ Narg when you haven’t seen him in a long time. Fortunately, Miss Carrie Jo seemed forgiving of our no-warning drive-by.
1 chopped Onion
3 Cloves minced Garlic (we use 5 or 6)
6 Medium Bell Peppers*
4 T Dill
1 1/2 tsp Season Salt
1 tsp ground Allspice
1 tsp Black Pepper
1 C cooked Rice
1 lb ground Lamb
1 C crumbled Feta Cheese
2 T olive oil
4 cloves garlic, finey chopped
26 oz tomato puree (I just used regular canned tomato sauce)
1 1/2 tsp lemon juice
1 T sugar
2 tsp salt
1 tsp black pepper
1 1/4 c fresh dill, chopped
2/3 c chicken broth
*Make sure peppers have even bottoms so that they stand up by themselves!
1. Make the sauce: over medium-low heat, sauté garlic in oil until soft and translucent. Add tomato sauce, lemon juice, sugar, salt and pepper and simmer for 15 minutes. Stir in dill and chicken broth and simmer 5 more minutes, then set aside.
2. Heat oil in medium skillet over medium heat, add onion and garlic and cook until soft.
3. Slice tops off peppers and remove seeds. Stand peppers upright in 9×13 baking dish.
4. In large bowl, combine onion mixture, dill, season salt, allspice and pepper. Mix in rice and lamb, fold in feta. Stuff peppers with mixture.
5. Pour sauce over peppers and bottom of dish. If any lamb mixture is leftover, stir into sauce on bottom of dish. Cover with foil.
6. Bake in 375°F (190°C) for 45 minutes. Uncover and continue baking 15 minutes until meat thermometer inserted in center of filling reads 160°F (70°C).
Mix together thoroughly… 1/2 Cup soft shortening 2/3 Cup sugar
2 eggs Sift together…
11/2 Cups sifted flour
2 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. soda 1/2 tsp. salt Stir in alternately with…
1 Cup sour milk
Pour into greased and floured 9″ sq. pan. Rub together 1/2 cup sugar, 1 Tbsp. butter, and 1 Tbsp. cinnamon, and sprinkle over batter. Bake. Serve with cinnamon-flavored whipped cream or Lemon Sauce. Temperature: 325°F (slow mod. oven) Time: Bake 40 to 45 min. Amount: 9 servings
I’m a sucker for any combo of beans and rice. I think this is my favorite, though, because finding appropriate seasonings in Germany (blackening spice? good quality pepper sauce?) can be difficult, so we don’t get to enjoy these flavors that often.
475 ml Water
185 g cooked rice
450 g spicy sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 oz.) cans canned kidney beans, drained
1 (16 oz.) can whole peeled tomatoes, chopped
2 tsp blackening spice
0.8 g dried oregano
1 tsp pepper sauce
salt to taste
1 g pepper
3/4 C chicken broth bullion
1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; sauté until tender. Pour in beans and
tomatoes with juice. Season with oregano, salt an dpepper. Simmer uncovered for 20 minutes. Serve over rice. Season with hot pepper sauce if you like.
Prep Time. approx. 10 minutes. Cook Time: approx. 30 minutes.
Ready in: approx. 40 minutes. Makes 8 servings.