When I’m not eating lentils as Diogenes counseled, I’m usually eating these, an-easier-than-pie treat for when you don’t know whether you want something sweet or something salty:

Chocolate Covered Pretzels

1 bag pretzel rods
1 bag semi-sweet chocolate chips
Assorted toppings

Heat the chocolate chips in your microwave until thoroughly stir-able, but not molten. Dip each rod 3/4-way into the melted chocolate and spin until well-coated. Then, before the chocolate has a chance to harden, roll the pretzel in any topping that sounds good to you. I like to use coconut, toffee chips, miniature marshmallows, or crushed walnuts. Lay the finished pretzels on a nonstick cookie sheet and chill in the fridge for thirty minutes. These are great to eat while blogging. I have one hanging out of my mouth most times. Also, tied up in cello bags with gold ribbons, they make nice gifts.

As a contribution, here’s a drink recipe:

“The Devil’s Cream Soda”*

6 oz. Vernor’s Ginger Ale (must be Vernor’s, trust me on this)
1-2 oz. vanilla vodka
ice
glass
place first three ingredients in the fourth. Consume. Repeat until necessary

While I do comment occasionally, it’s usually something silly like “Kilt? I gotcher kilt right here” (second photo down)

*Drink name from Esther Friesner

Khoreshe Rivas … Persian rhubarb sauce for rice

4 tbsp butter or margarine
1 to 1 1/2 lb beef, cut-up for stew
1 medium onion
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp nutmeg
1 lb rhubarb, cut in 1 to 1 1/2-inch pieces (frozen will work)
1 cup chopped parsley
1 to 2 tsp mint (optional)

Brown the meat and onion in the butter or margarine, with the seasonings.
Add 2 cups water and let simmer 30 to 45 minutes; add more water if needed.
Add the rhubarb and parsley (and mint if using) to the meat and let simmer another 15 to 20 minutes.
Serve over rice.

You can use chicken pieces, but substitute poultry seasoning for the cinnamon and nutmeg.

the one thing i would really like to see, as someone who agrees wholeheartedly with most of the posts: really serious discussion of the policies that we need, and where we have to go. for too long, the liberals — and i am one — have sat back waiting for the fascists to self destruct. we really should be helping them more.

Note: play with recipe quantities to taste.

Take One glass

Fill 4/5ths with cold water

Top off with two to three jiggers of Ocean Spray Cran-Mango Juice.

Enjoy

Like others, 2004, left me in a funk, and I feel the same funk settling over me following Rove’s apparent ability to avoid accountability.

Any way, keep up your fine work, as all of us lurkers are relying on your brilliance to get us through the day.

But since I’m taking so many promising recipes from this thread – the cream of jalapeno soup looks especially good – I thought I’d leave one myself.

It’s a large-ish recipe, as I usually take it to gatherings or to the office to share with co-workers, but it can be easily pared down.

Warning – this is really intended for folks who have a grill with a side burner. You can do it indoors, but open lots of windows as you’ll probably set off the smoke alarms and the fumes from the jalapenos will burn the eyes and nose.

Chipotle Salsa

7 or 8 large firm tomatoes, sliced about 3/4 inch thick
3 large onions, also sliced
10-12 jalepenos, cut in half lengthwise
10 cloves garlic, peeled
1/4 cup lime juice
1 tsp chopped cilantro
Salt, pepper
1 small can chipotles

Brush tomatoes, onions, jalepenos, and garlic with oil (I use olive oil). Using a cast iron skillet and very high heat, blacken the tomatoes, onions, garlic and jalapenos. The idea is to heavily singe just the outside of the vegetables but not the inside so don’t overcook.

Using a food processor (this will take several batches), liquify the contents of the can of chipotles. Then follow with the cooked tomatoes, onions, jalapenos, garlic in mixed batches ’til smooth. Combine batches in large bowl, add cilantro and lime juice. Salt and pepper to taste (I usually start with 1/2 teaspoon salt and 1/4 teaspoon pepper, sometimes I add more, sometimes not). Mix well and serve warm (it’s good cold as well, but best warm). Variation: add 3 tablespoons vinegar.

Will store in ‘fridge for several days, up to a week with vinegar added. I’ve never tried freezing but suspect it wouldn’t harm it.

And thanks to all for the recipes. If we agree on nothing else, at least we can agree to eat well!

Today, at eighteen, he works days doing Cad drawings as an apprentice to an engineer, attends evening classes in college, and studies at night while earning a salary as a licensed security guard. He is amazing! And, did I tell you, it just so happens that he cooks too! He makes a mean mozzerella bread and a meatless spaghetti sauce…

MOZZERELLA BREAD
From the bakery, order a large 12″ round Italian bread with Sesame Seeds.

He takes a large round loaf of bakery bread and slices it into as many layers as he can, the long way (not up and down slices like white bread) Starting at the bottom layer, he butters it with a mixture of butter, fresh parsley, and loads of garlic. Then he takes a handful of minced mozzerella and tosses it on the butter spread. He takes the next slice and does the same until the bread is put back into the original shape. He takes the last of the butter and garlic and coats the whole outside of the bread, sprinkles grated cheese all over and wraps it in foil. Bake it at 300 degrees for about 45 minutes or until the cheese is melted.

EGGPLANT SAUCE
The bread goes great with Spaghetti and Eggplant Sauce. Peel and dice a whole eggplant. Brown it in a pan with oil, tomatoes, onions and garlic. Once cooked, throw in a one pound can of Hunts Traditional Sauce (or Ragu, Prego, or homemade, of course)and serve on top of spaghetti. It is a great Meatless Sauce.