Musing with Max

Musing with Max

December 27, 2010


So the White Christmas came one day late and boy what a wallop! 2 freaking feet of snow which is a tad too much if you ask me because we are stranded. Public transportation has come to a standstill; on the plus side Frank stayed home; on the minus we got up early anyway cause he thought he might be able to shovel his way out and the trains would be on time, working, riding, railing, whatever it is they do. The answer of course was no, not in two freaking feet of snow and 60 to 70 mile an hour winds and plummeting temperatures: no no no. So here we are in our little winter wonderland:
and the milk went sour. Of course we always think we'll be stranded for days like in those bad old movies with Canadian mounties but that will not be the case, and even though Max is a little apprehensive about stepping into this white stuff that is almost taller than him and the same color which means he could get perilously lost in it

at least he has a new sweater to keep him warm

and Frank will continue to dig us out

while I make concoctions like Short Rib Jambalaya
courtesy of Eula Mae Dore via The New York Times Magazine:

Short-Rib Jambalaya
2 pounds boneless country-style pork ribs, cut into 2-inch pieces
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Tabasco
1 1/2 cups chopped yellow onions
1/2 cup chopped celery
3 cloves garlic, peeled
1 cup seeded and chopped green bell pepper
3/4 cup seeded and chopped canned tomatoes
4 cups chicken broth
1/3 cup chopped fresh parsley
1/2 cup thinly sliced green onions, green and white parts
2 1/2 cups long-grain white rice.
1. Heat the oil in a large saucepan over medium-high heat. Season the ribs with 2 teaspoons salt, 1/4 teaspoon black pepper and 1 teaspoon Tabasco. Cook, covered, until well browned on all sides, about 45 minutes. Be careful when turning the meat as the hot oil can splatter.
2. Using a slotted spoon, transfer the ribs to a bowl and drain off all but 3 tablespoons of the fat in the pot. Add the onions and sauté, scraping the brown bits off the bottom, until translucent, about 5 minutes. Add the celery and garlic and sauté for 2 minutes. Add the bell peppers and sauté for 3 minutes more. Add the tomatoes and ribs to the pot and cook, covered, over medium-low heat for 30 minutes, stirring occasionally.
3. Pour in the broth and simmer, covered, for 30 minutes longer. Stir in the parsley, green onions, rice, the remaining salt, black pepper and Tabasco. Bring to a boil and cook, covered, over low heat until most of the liquid has absorbed, 25 to 30 minutes.
4. Remove from the heat and let sit, covered, for 5 minutes. Season to taste with more salt and pepper. Serves 6 to 8. Recipes adapted from “Eula Mae’s Cajun Kitchen,” by Eula Mae Doré and Marcelle R. Bienvenu.

and that makes Max a happy pup!

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