Friday, February 04, 2005
While this morning’s silvery crescent moon was a lovely sight to behold this frosty morn, I’m wondering if it’s loony rays are having a less than positive impact upon some of our softer-skulled brethren.
Some people, online and off and for no apparent reason, have just been downright nasty over the last 24-hour period.
As a moonchild, I hate to blame Earth’s stellar companion.
As a liberal blogger, I think I’ll blame residual negativity from the President’s recent speech and this last 24 hours of incessant mind control from our crazy aunties in the corporate media attic.
As with so many other times in my life, I’m left wondering why we all just can’t get along.
Are so many of us really happy being such bitter and judgmental people?
In this Black History month of February it might be wise to revisit the immortal Nat King Cole’s 1954 rendition of Smile by John Turner and Geoffrey Parsons and with music by Charlie Chaplin:
Light up your face with gladness
Hide every trace of sadness
Although a tear may be ever so near
That’s the time you must keep on trying
Smile, what’s the use of crying?
You’ll find that life is still worthwhile
If you just smile
And, in further ironic tribute to our silly media and sillier rulers, may I present this rich reworking of a Cajun classic that I call:
½ cup Canola Oil
½ cup All Purpose Flour
1 Red Pepper, seeded and chopped
1 cup Carrots, chopped
1 stalk Celery, trimmed and chopped
2 Yellow Onions, peeled ancd chopped
4 cloves of Garlic, peeled and minced
1 Kielbasa, skinned and quartered
49 ½ oz can of Chicken Broth, at room temperature
½ Tsp Sea Salt
¼ Tsp White Pepper
½ Tsp dried Thyme
In a large heavy pot bring oil up to medium heat.
Whisk in flour, stirring constantly to avoid clumping.
Continue stirring as floured mixture browns to a deep golden caramel color.
As browning continues, continue stirring as the floured mixture will darken more rapidly and can quickly get out of control and burn.
Once the proper golden caramel color has been achieved add the onions and garlic.
Continue stirring and add the Carrots, Celery and Kielbasa pieces.
Very little liquid will remain as the vegetables and meat will be coated with the golden and thickened flour mixture.
Continue stirring and add the Red Pepper.
Gradually add the Chicken Broth, stirring until blended.
Add the Sea Salt, White Pepper and Thyme and bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour or until vegetables are tender.
Serve over White Rice.
It is very important that the Chicken Broth is at room temperature when added to the vegetables and flour mixture…too cold or too hot and the oil could separate out of the mixture.
Raw Shrimp or cooked Chicken can be substituted for the Kielbasa.
If you choose Shrimp, add to the simmering mixture during the last 5 minutes of cooking.
If you like spice add 1/2 to 1 Tsp of King Creole Seasoning with the Salt, Pepper and Thyme.
Enjoy and smile, damnit!
Images: Google, globalgourmet.com