Isolated Blurt Thread

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Well, that was interesting.

Just for a laugh I googled my name.

And the first item that popped up in a memorial fund in my name.

Apparently I croaked while coaching a basketball team. :eek:
 
First person to touch my hip dies!

It is really sore today. Had a lump removed yesterday and it has six stiches and I accidentally rolled on it in my sleep last night.
*snivel, whimper*
 
First person to touch my hip dies!

It is really sore today. Had a lump removed yesterday and it has six stiches and I accidentally rolled on it in my sleep last night.
*snivel, whimper*

Ack! That's a bit more serious than the bruise I thought it was. Ok, no touching/kissing. Feel better soon, though. :rose:
 
Well, that was interesting.

Just for a laugh I googled my name.

And the first item that popped up in a memorial fund in my name.

Apparently I croaked while coaching a basketball team. :eek:

Now when I did that, I got the very first recipe I ever had published:

Tequila is the fuel for this historic enchilada. (includes recipes)
From: Sunset | Date: 6/1/1991
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Tequila is the fuel for this historic enchilada If you name a dish Pork Enchiladas Maximilian and Carlota, it had better have a history. Thanks to chef "Voluptuary_Manque", this one does. It's a Mexican variation on a recipe for pork chops with crispy potatoes from the Sunset book French Cooking Country-style--but with tortillas filling in for potatoes. The result is a happier mix than the effort at collaboration Napoleon III undertook when he set up the Austrian Archduke Maximilian and his Belgian wife, Carlota, as emperor and empress of Mexico. Napoleon's attempt to wed France and Mexico lacked the consent of the bride, and Maximilian ended up before a firing squad in 1867.

Tequila is a novel fuel for incendiary chefs, but it works well here.

Pork Enchiladas Maximilian y Carlota

About 2 pounds pork shoulder chops or steaks Salt and pepper 1/2 teaspoon ground cumin 1 teaspoon dry oregano leaves 1 clove garlic, minced or pressed 1 medium-size (about 6 oz.) onion, chopped 3 tablespoons tequila 8 corn or flour tortillas (6- to 8-in. size) Sour cream Homemade or prepared salsa Shredded lettuce Shredded sharp cheddar cheese

Trim and discard bone and excess fat from chops, then cut meat into bite-size pieces. Sprinkle lightly with salt, pepper, cumin, and oregano; then mix with garlic. Put meat mixture in a 10- to 12-inch frying pan over high heat; and 1/2 cup water. Cover and cook 10 minutes. Uncover and stir often until pan is dry and browned bits stick. Add onion and another 1/2 cup water, stirring to loosen browned bits. Cook, uncovered, until liquid evaporates and meat begins to brown; stir often.

Pour tequila into pan (not beneath exhaust fan or flammables) and carefully ignite (tequila is far more explosive than brandy). Shake pan until flames die, then pour the sauce over the meat.

Meanwhile, stack and wrap tortillas in foil; heat in a 350 [degrees] oven until hot throughout, 10 to 15 minutes.

Evenly spoon meat and juices into tortillas. To taste, add the sour cream, salsa, lettuce, and cheese; roll to enclose filling. Set filled tortillas, seam side down, on plates, adding more sour cream, salsa, lettuce, and cheese as desired. Makes 4 serving, 2 enchiladas each.

Per serving: 437 cal.; 37 g protein; 19 g fat; 29 g carbo.; 233 mg sodium; 111 mg chol.
 
Well, that was interesting.

Just for a laugh I googled my name.

And the first item that popped up in a memorial fund in my name.

Apparently I croaked while coaching a basketball team. :eek:

I always knew sport was dangerous to the health! :D

When I googled me I find I'm the daughter of a semi-famous American :rolleyes:
 
She's nervous. Last exam of undergad school...and VERY important. She feel's she is not prepared enough. I believe she will do fine.








HEY AH.......


Can ya'll send send some positive vibes for my baby?






Please?
She won't need 'em.

But done anyway :)
 
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