Senior Discounts

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.

plaque.jpg     tv.jpg     guitar.jpg

Need to see/hear a verse of the Blue Oval Blues? Check this out:

La Shish

The Joint

22039 Michigan Avenue
Dearborn, Michigan 48124

http://www.lashish.com/

Cliff

La Shish, oh how I miss my La Shish. Most people are probably familiar with La Shish thanks to Dearborn (in fact, that’s how I first tried it), but my favorite La Shish has always been the one in Troy. For some reason, it’ just a nicer atmosphere – smaller and quieter and much more brightly lit.

I often think about how darn good the little things at La Shish are. For instance, I’ve never quite had a salad dressing like the one on the standard house salad at La Shish. It’s light and zesty at the same time.

Another Cliff-pleaser: “mediterranean salsa” as an appetizer. Don’t eat too much though – it’s easy to fill up on that and the other starters (hummous with “highlighters” and their freshly-baked bread). Save room for a nice traditional arayis (get rice on the side instead of potatoes), or a fancier shawarma or ghallaba dish. You’ll need it, trust me.

Sarah

After moving to Detroit, this was my first experience with Middle Eastern cuisine. Now I’m hooked. La Shish helped me develop a taste for lamb, couscous, hummus, turmeric and nutmeg and cinnamon and cloves and any number of exotic flavors. I usually got the traditional Arayis (thin, delicate pita filled with onion, ground lamb and pine nuts served with almond rice) or Ghallaba (rice and vegetable pilaf (sometimes with chicken or lamb) with lots of seasonings). Just wonderful! Cliff’s loyalty is well-placed.

Kraig looks really good with the longer hair! / “Stop pacing!”

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.

We like her.

Wow, the very first post…

So, here I am, in the land of the hip and cool bloggerness. Is amazing content expected to spew forth from me now?

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Lamb Feta Stuffed Peppers

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).

Cinnamon Fluff Cake

Hope you like cinnamon — this calls for 3 Tbsp.!

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

Easy Red Beans and Rice

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.