Today was difficult day. I suffered from insomnia Friday night and only got 4 hours of sleep. And the arthritis in my feet was bad today. And the lock on the front door broke and we can't get the door open. But I went to Home Depot and bought a higher quality door lock set, a Schlage to replace what is on the door now. I'll install it tomorrow after church. Right now we are going in and out of the house through the garage door.
I made chile verde today. (It was fun taking Kathleen to my little Mexican market to buy tomatillos and chilis. She had never been there and thought it looked dangerous from the outside.) I used, mostly, my mom's recipe.... Remove the fat cap from a pork shoulder roast and cut it into cubes of 2" to 3" in size. Salt them with not more than a table spoon of salt. Brown them in a big pan or dutch oven, 6 to 8 quarts will work. You can melt a little pork fat in the bottom of the pan or use a couple of teaspoons of oil. While the pork is browning wash and cut in half 2 poblanos and 3 jalapenos. (If you don't like the burning sensation remove the seeds from the jalapenos.) Put the chilis on a cookie sheet and put them under a broiler until the skin blisters and starts to burn black. Then turn them over and broil a few more minutes. When the pork is brown turn off the fire under the pan and let it sit there while you finish the sauce. Next remove the husks from a couple of quarts of tomatillos, wash them and halve them. Peel and halve 2 white onions. Then put the onions, chilis, and tomatillos in a blender. Add two tablespoons of granulated garlic. Then blend until it is smooth. Pour it over the the pork in the pan. (At this point I modifed my mother's recipe by adding 1/2 a quart of chopped cactus leaves to the pan.) Bring to a boil, cover, turn the heat down low, and simmer for 3-4 hours. Serve with lime wedges and chopped cilatro as condiments.
My sister made a really good and easy to make Mexican rice dish to go with the chili. I think she said all she does is cook Minute Rice in chicken broth (If you aren't making your own chicken broth, you should use Swanson. I think it is the best store-bought chicken broth there is.)and add a bottle of any salsa and stir it in before serving.
It was good talking with my sister and her husband for three hours, and hearing updates on all their children, grandchildren and great-grandgrandchildren. I'm not sure but I think it was the first time since my brother's funeral.
Oh, I almost died a couple of weeks ago. My blood pressure was so high that I had to go to the emergency room . They gave me an IV of some drug that brought it down to non-deadly levels, and my regular physician adjusted my prescription. No serious heart or brain damage.
This is the last semester of Kathleen's masters degree in counseling. After two years, it is nice to see the light at the endo of the tunnel.
The Navy moved my son Anselm Samuel and his family back to San Diego. I don't know exactly what he is doing (everything related to submarines is an official secret) but I know it has something to do with electronic warfare. The plan is for him to be there for four years. Also, the Navy is sending him to ILDC so they can promote him to Petty Officer 1st Class.
This is Basil's last semester at Cal Maritime. Like Kathleen, he'll have his degree just before Christmas. After that he will go to China where he will work in logistics for Panda Games.
In sad news, my friend of 24 years Reader John Simmons died about two weeks ago. He was the choir director at our little parish. His departure is very much felt by us all. Please, pray for him and St. Nicholas Orthodox Church.
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