I’ve been reluctant to post some personal news here, but because just disappearing without an explanation seems odd, at the least, here goes. Starting in
Kitchen Buzz: Cliffhangers from the Kitchen
The humorist is a direct descendant of the great French Emperor Napoleon. Actually, that explains a lot of things. Paul ran for President of the United States in 2016! Woo hoo! On the Bacon & Chocolate ticket. Estimates of Bacon & Chocolate’s share of the votes range from 3 to 1.5% of the total. El Candidato also lost a contentious campaign to be El Presidente of Venezuela. In late 2013, Chef Paul participated in the International Bento Competition.Contact us if you would like to share your recipes.
The first soup bowls didn’t have a bottom. Scalding-hot soup ladled into them went straight through to the would-be diner’s lap. This is why birth rates were so low until the Renaissance. Then in 1466 a young busboy, Leonardo Da Vinci, weary of cleaning up soup spills, invented soup bowls with bottoms. Suddenly, he had free time to invent and paint. Other busboys such as Michelangelo used this expanded off hours to paint and sculpt. The Renaissance was born.
Unfortunately, with creative energies diverted to the arts, bowl design stagnated. Soup-eating armies found little time for campaigning as they took forever to be served. Indeed, General Lee’s peanut-eating army consistently stole a march on their soup-slurping Northern counterparts. Then in 1863, busboy, George Meade discovered he could toss the soup bowls like a FrisbeeTM, if he made the bowls round. (Yes, it does take practice to this without spilling the soup.) President Lincoln, realized an army that could serve soup suddenly could keep up with the Rebels. He made Meade general. Three days, the round-bowl eating bluecoats defeated the gray coats at Gettysburg. The Union would be preserved, slavery would be abolished, and we are eating out of round bowls.
|Preparation time:||25 minutes|
|Cooking time:||20 minutes|
|Total time:||45 minutes|
Seed and mince bell pepper. Mince garlic cloves. Dice onion and tomato. Add bell pepper, garlic, onion, olive oil, cumin, oregano, pepper, and salt to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add ground beef, wine, tomatoes and tomato paste. Reduce heat to low and simmer for 10 minutes. Stir occasionally. Add olives and raisins. Simmer on low heat for 10 minutes or until raisins plump. Stir occasionally. Garnish with parsley.
Serving notes Current and past articles from the Kitchen Buzz: Cliffhangers from the Kitchen column:
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