I love Armenian cooking. My favorite Armenian restaurants in NYC closed, but there are rumors of one Uptown still. There’s an Armenian chef near me but he cooks French, with an occasional Armenian dessert.
Being where they are, Armenians got stomped on for centuries by everyone stomping through the Middle East. The upside is that their cooking is a wonderful mix.
Still looking for their perfect Lemon Yogurt Soup recipe.
Pan-Fried Trout
I am most familiar with Rainbow, Lochleven, Cutthroat and Brook Trout but this method works equally well with many fish, including Salmon.
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A socialism for the 21st century must include and stress the importance of micro-level social transformation at the base of society in the workplace. Ending exploitation in workplaces is that transformation. Instead of workers producing surpluses for others to appropriate and distribute, they must now do that for themselves collectively.
Who’s the best on each instrument?
Aside from our age’s particular flavor of the culture we are all indoctrinated with, there are two major ‘cockleburs’ embedded in most of us: our family and our work. Family covers so wide a scope as to be almost unsuitable for discussion here, but there are many aspects of work which are germane to almost everyone.
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I’ve been rereading a lot of unhappy writers of the past few weeks, particularly 25 essays by Joe Bageant, published post-humously at Waltzing at the Doomsday Ball.
In my addiction to gloom, I also reread many not yet in paper but available on Joe’s website.
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I recall my grandmother subscribing to Capper’s Weekly, a publication for rural readers. It was full of advice for homemakers, gardeners, farmers, ranchers and cooks in addition to news that affected the agricultural community and even a bit of politics. Started in 1879 (almost as old as granny), it is still around today. Although blogs have replaced the news section, it is still aimed at ‘country life’ and still full of good things.
The following recipe is one (among 100s) of their goodies.
In time for Mothers’ Day
Santa Fe Chicken Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
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Cindi’s Dad’s Cole Slaw Recipe
Since warmer weather approaches, it’s time to think of barbeque and picnics. Here is a very simple family favorite dating back to 70 years or more.
